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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Meet the Cook: The first time I served my trifle was for a family dinner. Everyone loved it! I've since found that it also goes over well at potlucks and at buffet dinners. Both of our children are grown. My husband and I have a market garden. -Betty Howlett, Elmira, Ontario Ingredients:
3 tablespoons cornstarch |
1/4 cup sugar |
3 cups milk |
4 egg yolks, beaten |
2 teaspoons vanilla extract |
1 loaf (1 pound) frozen pound cake, thawed |
3/4 cup raspberry jam |
3 cups fresh or frozen unsweetened raspberries, thawed and drained |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
2 tablespoons sliced almonds, toasted |
fresh raspberries, optional |
Directions:
1. In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Pour into a large bowl and cover with waxed paper. Chill 20 minutes.
3. Meanwhile, cut cake into 3/4-in. slices; spread with jam. Cut each slice into thirds; place with jam side up in a 3-qt. trifle dish or deep salad bowl. Cover with berries. Top with custard.
4. Cover and chill overnight. Just before serving, whip cream and sugar until stiff; spread over custard. Garnish with almonds and berries if desired. Yield: 10-12 servings.
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