I got this recipe from my friend about 20 some odd years ago. I always make it for Company and they find it absolutely delicious. Not too overly sweet and a delicious custard filling. It looks divine in a clear glass bowl. A little bit of work but so worth it. Times do not take in chilling times
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Units: US | Metric
- 1CUSTARD:whisk together the egg yolks, sugar, cornstarch and 1/4 cup of the milk in a bowl. In a heavy saucepan heat the remaining milk over medium-high heat until tiny bubbles form around the edges. Gradually whisk into egg yolk mixture. Pour mixture back into saucepan and cook over medium-high heat constantly whisking for about 3 minutes or until custard boils and thickens up. Take off stove and stir in vanilla. Pour into a small bowl and place a piece of waxed paper directly on the custard surface and refrigerate until completely cooled.
- 2make jelly according to the directions on package. Add in lemon rind. Refrigerate until chilled but not set. About 20 - 25 minutes.
- 3Use a 10 cup or 2.5 L trifle bowl. Line bottom with the ladyfingers. Trim to fit bottom of bowl.
- 4Brush with sherry.
- 5Sprinkle raspberries over tops.
- 6spread raspberry preserves.
- 7Pour chilled jelly over top and refrigerate for about 30 minutes.
- 8Spread cooled custard over the set jelly.
- 9Cover and refrigerate for at least 1 hour or up to 8.
- 10When ready to serve, whip cream and decorate over custard layer. I like to garnish with a few raspberries and slivered almonds.
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Nutritional Facts for My Sherry Trifle
Serving Size: 1 (161 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 407.8
- Calories from Fat 151
- Total Fat 16.7 g
- Saturated Fat 9.3 g
- Cholesterol 209.2 mg
- Sodium 129.0 mg
- Total Carbohydrate 49.5 g
- Dietary Fiber 3.3 g
- Sugars 29.1 g
- Protein 7.1 g
The following items or measurements are not included:
lemons, rind of