English Trifle
- Ready In:
- 43mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
-
For custard
- 4 egg yolks
- 44.37 ml sugar
- 147.89 ml milk
- 59.14 ml whipping cream
- 12.32 ml cornstarch, dissolved in
- 29.58 ml milk
- 2.46 ml vanilla
- 0.61 ml ground nutmeg
- 340.19 g purchased poundcake
- 118.29-157.80 ml sherry wine
- 4 (1133.98 g) package frozen raspberries, thawed and thoroughly drained
- 473.18 ml whipping cream
- 29.58 ml sugar
- 2.46 ml vanilla
- 36 almond macaroons (see my Almond Macaroons)
- 78.78-118.29 ml amaretto liqueur
- 340.19 g jar seedless raspberry jam
directions
- Brush flat sides of macaroons with liqueur and arrange flat sides against the glass around the sides of a 12 cup glass bowl or trifle bowl, then line bottom with flat side up.
- Spread generously with raspberry jam, being careful not to crush macaroons.
-
For custard:
- Whisk yolks in medium saucepan.
- Gradually add sugar, whisking until mixture is thick and lemon colored, about 2 minutes.
- Blend in milk, whipping cream, and cornstarch mixture.
- Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT boil or mixture will separate.
- Remove from heat and stir until slightly cooled.
- Blend in vanilla and nutmeg.
- Transfer to bowl and repeat twice, for a total of about 3 3/4 cups custard.
- Spoon 1 1/4 cups custard over raspberry jam layer.
- Cover with a single layer of pound cake slices.
- Using a pastry brush,soak cake generously with 1/4 to 1/3 cup sherry.
- Spread thin layer of raspberry jam over cake.
- Top with half of drained raspberries.
- Carefully spoon another 1 1/4 cups custard over berries.
- Repeat layering with remaining pound cake slices, sherry, and jam.
- Cover with remaining berries and carefully spread remaining custard over top.
- Brush 8 or 9 macaroons with liqueur and arrange over custard, flat side down.
- Place plastic wrap directly on surface of trifle and refrigerate overnight.
- About 3 to 4 hours before serving, whip cream in medium bowl until foamy.
- Add sugar and vanilla and continue beating until stiff but not dry.
- Spoon over macaroons, swirling top.
- Crush 10 to 12 macaroons and sprinkle a 1 inch border around outer edge of whipped cream.
- Refrigerate until serving time.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas