Christmas Trifle
- Ingredients:
- 21
- Yields:
-
1 trifle
ingredients
- 2 tablespoons flour
- 6 egg yolks
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 6 egg whites
- 1 pinch salt
- 1⁄2 cup flour
- 8 ounces raspberry jelly
- 12 almond macaroons, crumbled
- 1⁄2 cup brandy
-
Custard
- 12 egg yolks
- 1⁄2 cup sugar
- 2 cups milk, scalded
- 2 cups cream, scalded
- 1 tablespoon vanilla
- 1 cup whipping cream
- 2 tablespoons sugar
- 2 tablespoons brandy
- to taste maraschino cherry, split
- to taste angelica leaf
- to taste almonds, blanched sliced
directions
- Butter the bottom and sides of an 11x16-inch jelly roll pan and an 8-inch square cake pan. Line with waxed paper. Butter the paper and dust lightly with the flour.
- Set the pans aside. Beat the egg yolks, sugar and vanilla with an electric mixer until the mixture is light and ribbons when the beater is lifted.
- Beat the egg whites and the salt until they hold stiff peaks.
- Fold one-fourth of the eggs whites into the yolk mixture. Pour the yolk mixture on top of the remaining egg whites and sprinkle on the 1/2 cup flour.
- Fold the mixture together.
- Pour into the prepared jelly roll pan and 1-inch deep into the prepared cake pan.
- Bake in a preheated 350 degree F oven for 15 minutes or until lightly browned.
- Invert the cake onto a rack or baking sheet to cool. Peel off the waxed paper.
- Split the 11x16-inch cake in half crosswise. Spread one half with some of the raspberry jelly.
- Top with the other half of the cake. Cut the layered cake into triangles.
- Line the bottom of an 1-1/2 quart glass serving bowl with the sandwiched triangles.
- Line the sides of the bowl with the triangles alternately pointing up, then down, leaving about 1/3-inch between each triangle. Fill the spaces with the remaining raspberry jelly.
- Cut the 8-inch square cake into small pieces and sprinkle inside the bowl al ong with the macaroons.
- Sprinkle with the brandy.
- Beat the egg yolks and sugar in a large bowl until the mixture is light and ribbons when the beater is lifted. Pour on the milk and cream in a stream while beating.
- Transfer the mixture to a heavy saucepan. Cook over low heat, stirring, until thickened. Do not let it boil.
- Remove from the heat and stir in the vanilla.
- Pour the hot custard into a metal bowl.
- Place the bowl in a larger bowl filled with cracked ice. Stir the custard until cool.
- Pour the cooled custard on top of the crumbled cake and macaroons, filling the bowl to within 3/4 inch of the top.
- Chill, covered, for at least 6 hours.
- Beat the whipping cream with sugar and brandy until it holds stiff peaks.
- Place in a pastry bag fitted with a fluted tip and pipe the whipped cream over the edges of the cake sandwiches. Pipe a large rosette in the centre of the custard.
- Decorate the trifle with the cherries and angelica leaves. Sprinkle with almonds and serve.
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