Recipe by Julesong
This recipe from Forepaughs restaurant in St. Paul, Minnesota, a layered cake-and-berry specialty in its tall glass bowl, is a holiday show stopper. Prep time is approximate and includes chilling. (This is an adopted recipe. I have not prepared this particular version of trifle.)
- 8 egg yolks
- 1⁄2 cup sugar
- 3 tablespoons cornstarch
- 2 1⁄2 cups milk
- 2 tablespoons butter
- 1 teaspoon vanilla
- 2 cups whipping cream, whipped
- 3 (36 ounce) packages red raspberries, frozen
- 1 cup sugar
- 1 small sponge cake (9x9x2-inch)
- 1⁄4 cup dry sherry, divided
- 1 cup whipping cream
- 1⁄2 cup toasted sliced almonds
- 2 (20 ounce) packages frozen strawberries, thawed and sliced
- 1 tablespoon sugar
Directions See How It's Made
- For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth.
- Add milk and cook and stir just until mixture comes to boiling; remove from the heat.
- Stir in butter and vanilla.
- Cool, cover and chill the mixture for about 2 hours.
- Fold in the whipped cream.
- For raspberry sauce, in a 4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar.
- Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites.
- Cool for about 30 minutes; sieve to remove seeds.
- Cut the sponge cake into 1-1/2-inch pieces.
- Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.
- Sprinkle half of the sherry over cake.
- Spoon 1 package of strawberries over cake to cover.
- Repeat layers.
- Cover and chill for up to 24 hours.
- Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.
- Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds.
- Note: if you like, layer ingredients in individual dessert dishes.