Nana's English Trifle

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READY IN: 35mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spread raspberry jam over sponge cakes.
  • Cut cakes into 1 inch square chunks and place in base of a 2 quart round glass bowl.
  • Sprinkle with Sherry.
  • Spread drained fruit over sponge cake.
  • CUSTARD---------------.
  • Using a double-boiler, stir together milk and cornstarch in top portion of broiler.
  • Heat water in lower broiler, then gently heat milk mixture.
  • Add cream and sugar and continue to heat until hot, stirring frequently.
  • In a small bowl, add egg yolks and 1/2 cup of hot milk and stir to blend.
  • Whisk in egg mixture into remaining sauce, continue to heat and stir constantly until thickened.
  • Remove from heat, stir in vanilla.
  • Cool for 10 minutes.
  • Spoon custard over fruit.
  • Refrigerate until ready to serve.
  • TOPPING---------------.
  • In a chilled mixing bowl, add 1 1/2 cups whipping cream and using an electric mixer, beat until slightly thickened.
  • Add vanilla extract and beat for a few seconds.
  • Now add sugar gradually, beating all the while until thickened.
  • Smooth half of the whipped cream over the surface of the trifle.
  • Pipe remaining whipped cream decoratively around the edge of the trifle.
  • Garnish with red maraschino cherries and almonds.
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