Thursday, September 20, 2007

A Proper Trifle (my variation with EXTRA CUSTARD!)


3 cups heavy cream
10 egg yolks
6 T sugar
3 teaspoons cornstarch

Cake/Fruit Layer:

5 cups pound cake slices
Raspberry Jam
1/8 to 1/4 cup sherry or marsala
1 1/2 cups fresh or frozen berries
1 large banana


1/2 pt heavy cream, whipped with sugar and a touch of sherry or marsala
1/2 cup slivered almonds

To make the custard, heat the cream in a medium saucepan, taking care that it does not scorch. In the meantime, whisk the egg yolks, sugar and cornstarch in a bowl. When the cream is hot, pour it into the bowl with the egg mixture, stirring constantly. Return the custard to the saucepan and stir constantly on low heat until thickened, but do not let it boil.

Remove it from the heat and let cool.

To assemble the trifle, spread slices of pound cake with a very thin layer of jam. Cut into cubes.

Put a layer of cake cubes in the bottom of a trifle bowl. Sprinkle with marsala, then follow with a layer of fruit and a layer of custard. Repeat. Cake, marsala, fruit, custard- until the bowl is nearly full.

Top with the sweetened and flavored whipped cream, and sprinkle slivered almonds over the top. Lightly toast the almonds for more flavor.

Cover and chill for at least 4 hours before serving.

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