English Trifle

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Total Time
30 mins
20 mins

This delicious fruity dessert is great for holidays. Prep time does not include chilling time.

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  1. Prepare Creme Anglaise: bring 1 1/3 cups heavy cream to a boil in a small heavy saucepan; remove from heat but keep hot.
  2. Beat the egg yolks with the sugar in the top of a double-boiler until smooth.
  3. Gradually stir in hot cream, and cook, stirring constantly, over simmering water, until mixture is thick enough to coat the back of a spoon (about 10 minutes).
  4. Remove from heat, stir in Grand Marnier, and cool.
  5. Place drained raspberries in blender; puree; add 1 tbsp.
  6. of raspberry syrup to thin mixture if needed; set aside.
  7. Arrange ladyfingers, dividing evenly, along the sides of 4 large wine glasses.
  8. Sprinkle each with 1 1/2 tbsp.
  9. of sweet sherry; top with 2 peach halves.
  10. Pour cooled Creme Anglaise over the tops of the peach halves, dividing evenly among the glasses.
  11. Top each glass with raspberry puree; chill.
  12. Whip the 1/2 cup heavy cream in a small bowl with sugar until stiff; spoon a layer of whipped cream on each trifle.
  13. Sprinkle with toasted almonds; serve.