Prep 20 mins
Cook 15 mins
A trifle is an English dessert containing layers of cake, pudding or custard and fruit or jam that is topped with whipped cream and sprinkled with nuts.
- 1⁄4 cup sugar
- 3 tablespoons cornstarch
- 3 cups milk
- 4 egg yolks, beaten
- 2 teaspoons vanilla extract
- 1 loaf frozen pound cake, thawed
- 3⁄4 cup raspberry jam
- 3 cups fresh raspberries or 3 cups frozen unsweetened raspberries, thawed and drained if frozen
- 1⁄3 cup drambuie
- 1 cup whipping cream
- 2 tablespoons confectioners' sugar
- 2 tablespoons sliced almonds, toasted
- fresh raspberry (optional)
- In a heavy 2 quart saucepan, combine sugar and cornstarch; gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes; remove from the heat. Gradually stir 1/2 cup into beaten egg yolks; return all to pan and mix well. Cook and stir over medium low heat for 15 minutes or until mixture thickens slightly (do not boil). Stir in vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap on top of the pudding. Chill for 20 minutes.
- Meanwhile, cut cake into 3/4 inch slices; spread with jam. Cut each slice into thirds; place with jam side up in a 3 quart trifle dish or a deep salad bowl. Cover with berries Sprinkle with the Drambuie liqueur. Top with pudding. Cover and chill overnight. Just before serving, whip cream and sugar until stiff; spread over pudding. Garnish with almonds and berries if desired. Yield: 10-12 servings.
- Taste of Home.
It was so dry I had to find another recipe to fix it with by adding that recipe's filling. Something was left out of this recipe.