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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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RICH AND FRUITY TRIFLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Channing Estate in Paris, Texas in 1991. Ingredients:
3 pears |
8 ounces fresh raspberries |
1 passion fruit |
1 bottle dry sherry |
1/2 cup butter |
10 tablespoon castor sugar |
1-1/4 cup self-rising flour |
2 eggs slightly whisked |
2 eggs |
1/8 teaspoon salt |
1/8 teaspoon nutmeg |
10 ounces whipping cream |
10 ounces whipping cream |
1 cup roasted almonds |
Directions:
1. Peel and slice pears the scoop out passion fruit.
2. Place fruit in large trifle bowl and add an ample quantity of sherry.
3. Leave for twenty-four hours to soak in the refrigerator.
4. Preheat oven to 350.
5. Cream butter and sugar until light and fluffy then add eggs and 2 tablespoons flour and beat.
6. Fold in remaining flour then bake in square pan for 30 minutes and allow to cool.
7. Slice into fingers and arrange on top of fruit then add more sherry.
8. Mix eggs, salt, nutmeg and whipping cream in bowl.
9. Place bowl in pan of simmering water then stir continuously with wooden spoon until thick.
10. Pour custard on top of sponge cake then chill in refrigerator.
11. Whip cream until stiff and smooth over top of custard then top with almonds.
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