 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Mmmmm...what more can I say. Preparation time includes cooling time for custard (but not chilling time for completed trifle) Ingredients:
1 1/2 cups heavy cream |
5 egg yolks |
3 tablespoons sugar |
1 1/2 teaspoons cornstarch |
5 cups broken pieces poundcake or 5 cups broken pieces sponge cakes |
raspberry jam |
1/8-1/4 cup sherry wine |
1 1/2 cups raspberries |
1 large banana (optional) |
1/2 pint heavy cream, whipped |
1/4 cup slivered almonds, lightly toasted |
Directions:
1. Custard: Heat the cream in a small saucepan.
2. Whisk the egg yolks, sugar and cornstarch together.
3. When the cream is hot, out it into the bowl with the egg mixture, stirring constantly.
4. Return the custard to the saucepan and stir on low heat until thickened. Do not let it boil.
5. Remove from heat and cool.
6. To assemble trifle: Spread the pieces of cake with a thin layer of jam.
7. Put the pieces in a large bowl (A trifle bowl if you have one).
8. Sprinkle the sherry and berries over the cake and stir gently.
9. Peel and thinly slice the banana.
10. Stir it into the cake and berries gently.
11. Drizzle the custard over the top.
12. Spread the whipped cream over the trifle.
13. Sprinkle almonds on top.
14. Cover and chill for at least 4 hours before serving.
|
|