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Prep 30 mins
Cook 10 mins
My favourite trifle - so pretty in a cut-crystal trifle bowl. If you've never had this lovely English dessert before, you're in for a treat. Great way to use up stale poundcake too.
- 1⁄3 cup cornstarch
- 1⁄2 cup sugar
- 2 eggs, well beaten
- 3 1⁄2 cups milk
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- 3⁄4 cup amaretto liqueur
- 2 poundcake
- 2 cups raspberry preserves
- 12 peach halves in syrup, cubed (1/2 the peaches may be substituted with 10 apricot halves)
- whipped cream
- toasted sliced almonds
- Mix cornstarch, sugar and eggs until well-blended.
- Gradually stir in milk.
- Add butter and cook over medium heat, stirring constantly, until custard thickens.
- Remove from heat, cover and cool slightly.
- Stir in vanilla and ½ cup liqueur.
- Press plastic wrap directly over top of custard, cover and chill for several hours.
- Cut cakes into ½ inch cubes.
- Mix preserves with ¼ cup liqueur.
- In an attractive crystal or glass bowl, layer half of the cake cubes, preserves and peaches.
- Add half of custard.
- Repeat layering and top off with remaining custard.
- Chill, wrapped in clingfilm, for atleast one day before serving.
- Just before serving, cover with whipped cream and lavishly sprinkle on toasted, sliced almonds.
- Note: You can also sprinkle almonds between the layers.