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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A trifle is an English dessert containing layers of cake, pudding or custard and fruit or jam that is topped with whipped cream and sprinkled with nuts. Ingredients:
1/4 cup sugar |
3 tablespoons cornstarch |
3 cups milk |
4 egg yolks, beaten |
2 teaspoons vanilla extract |
1 loaf frozen pound cake, thawed |
3/4 cup raspberry jam |
3 cups fresh raspberries or 3 cups frozen unsweetened raspberries, thawed and drained if frozen |
1/3 cup drambuie |
1 cup whipping cream |
2 tablespoons confectioners' sugar |
2 tablespoons sliced almonds, toasted |
fresh raspberry (optional) |
Directions:
1. In a heavy 2 quart saucepan, combine sugar and cornstarch; gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes; remove from the heat. Gradually stir 1/2 cup into beaten egg yolks; return all to pan and mix well. Cook and stir over medium low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap on top of the pudding. Chill for 20 minutes.
2. Meanwhile, cut cake into 3/4 inch slices; spread with jam. Cut each slice into thirds; place with jam side up in a 3 quart trifle dish or a deep salad bowl. Cover with berries Sprinkle with the Drambuie liqueur. Top with pudding. Cover and chill overnight. Just before serving, whip cream and sugar until stiff; spread over pudding. Garnish with almonds and berries if desired. Yield: 10-12 servings.
3. Taste of Home.
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