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    You are in: Home / Recipes / My Sherry Trifle Recipe
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    My Sherry Trifle

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    FrenchBunny's Note:

    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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    My Private Note



    Units: US | Metric


    1. 1
      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.
    2. 2
      make jelly according to the directions on package. Add in lemon rind. Refrigerate until chilled but not set. About 20 - 25 minutes.
    3. 3
      Use a 10 cup or 2.5 L trifle bowl. Line bottom with the ladyfingers. Trim to fit bottom of bowl.
    4. 4
      Brush with sherry.
    5. 5
      Sprinkle raspberries over tops.
    6. 6
      spread raspberry preserves.
    7. 7
      Pour chilled jelly over top and refrigerate for about 30 minutes.
    8. 8
      Spread cooled custard over the set jelly.
    9. 9
      Cover and refrigerate for at least 1 hour or up to 8.
    10. 10
      When ready to serve, whip cream and decorate over custard layer. I like to garnish with a few raspberries and slivered almonds.

    Ratings & Reviews:


    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

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