Prep 45 mins
Cook 0 mins
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
- 1 (85 g) packageraspberry jelly powder
- 1 lemon, rind of, grated
- 200 g ladyfingers
- 1⁄3 cup sherry wine
- 3 cups fresh or thawed raspberries
- 1⁄4 cup raspberry preserves
- 1 cup whipping cream
- 3 egg yolks
- 1⁄4 cup sugar
- 2 tablespoons cornstarch
- 1 1⁄2 cups milk
- 1⁄2 teaspoon vanilla
- CUSTARD: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.
- make jelly according to the directions on package. Add in lemon rind. Refrigerate until chilled but not set. About 20 - 25 minutes.
- Use a 10 cup or 2.5 L trifle bowl. Line bottom with the ladyfingers. Trim to fit bottom of bowl.
- Brush with sherry.
- Sprinkle raspberries over tops.
- spread raspberry preserves.
- Pour chilled jelly over top and refrigerate for about 30 minutes.
- Spread cooled custard over the set jelly.
- Cover and refrigerate for at least 1 hour or up to 8.
- When ready to serve, whip cream and decorate over custard layer. I like to garnish with a few raspberries and slivered almonds.