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English Trifle

4 star rating
 

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Submitted by: lanagailey

 

In this luscious dessert sponge cake is spread with jam and drizzled with sherry, then layered with custard and cream.
 

Ingredients

  • 4 egg yolks
  • 2 c heavy cream
  • 1/4 c sugar
  • 1 T vanilla
  • 1/2 c sherry
  • Raspberry jam
  • Toasted Almonds
  • Fresh raspberries (frozen will work)
  • 2 C heavy whipping cream
  • 1/2 C powdered sugar
  • 1 tsp. Vanilla
  • Prepared two-layer sponge cake or lady Fingers

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Method

Make a soft, rich custard by beating 4 egg yolks until light and pale yellow. Heat 2 cups cream with 1/4 cup sugar. Add beaten egg yolks, while stirring continuously until custard coats the spoon. Remove to a bowl. Stir in 1 tablespoon vanilla. Cover and refrigerate until well-chilled. Cut the two layer sponge cake into finger-length pieces. Spread one side with Raspberry jam. Layer in a deep cut glass bowl. Lightly drizzle 1/2 of the sherry over the cake. Layer with the custard and Whipping Cream (whip 2 cups heavy cream, 1 teaspoon Vanilla and 1/2 cup sugar till it forms soft peaks.) Repeat, ending with whipping cream. Top with a dozen or so toasted almonds, standing upright in the cream around the outside edge. Add berries in the center. Refrigerate at least 12 hrs.

 

Notes:

 

Number of Servings: 8

 

Submitted by: lanagailey ()

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