Strawberry Trifle
- Reviews 1
Ready In: 50 mins
Serves: 8-10
Ingredients
- 4 egg yolks
- 1⁄4 cup sugar
- 1 tablespoon vanilla extract
- 3⁄4 cup milk
- 1⁄4 cup amaretto liqueur
- 1 cup light cream
- 2 sponge cakes (9 inch layers, the kind that come pre-baked)
- 1⁄2 cup sherry wine
- 1⁄2 cup strawberry jam
- 1⁄4 cup toasted slivered almonds
- 1 cup heavy cream
- 1 tablespoon icing sugar
- 1⁄4 cup toasted slivered almonds
- strawberry, kept for decoration
- mint leaf
Directions
- In top of double-boiler, beat yolk and sugar until well-blended.
- Add vanilla; stir in milk, liqueur and cream.
- Place over boiling water and cook, stirring constantly, until custard is thick enough to coat back of spoon, about 15 minutes.
- Place plastic wrap directly onto surface of custard (this is to prevent a skin from forming) and cool.
- Place a layer of sponge cake in your prettiest cut glass or crystal serving bowl.
- Sprinkle cake with ¼ cup of sherry; spread with ¼ cup strawberry jam and dollop with ½ of custard.
- Sprinkle with ¼ cup of almonds.
- Repeat with remaining layer.
- Whip cream with 1 tblsp of icing sugar until stiff peaks form.
- Top trifle with whipped cream.
- Refrigerate until ready to serve (can be prepared 1 day ahead).
- Remove from refrigerator a half hour before serving.
- Decorate with almonds, strawberries and mint leaves.
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