Email to Meg      

Recipe Categories: Meg's HOME PAGEAPPETIZERS BARSandSQUARES BEVERAGES Biscuits BREAKFAST CAKESandFROSTING CANDY CASSEROLES COOKIES DESSERTS EGGS FISHandSEAFOOD JAMSandJELLIES MAINDISHES MARINADES MEATS MUFFINS PANCAKES PASTA PASTRYandPIES POTATOES POULTRY QUICKBREADS RICE SALADandDRESSING SANDWICHES SAUCES SAVORYSAUCES SOUPSandSTEWS VEGETABLES VEGETARIAN YeastBread YeastBread-Rolls

ENGLISH TRIFLE




Source of Recipe


Magazine clipping






Recipe Introduction








List of Ingredients



• 1 small sponge or pound cake (jelly roll works well)
  
• raspberry jam
  
• 1/2 cup sherry
  
• custard
  
• 2 cups whipping cream
  
• 4 Tbsp. icing sugar
  
• toasted almonds or candied fruit
  






Instructions



1. Make and chill the custard first. Cut cake into fingers about 1 x 4 inches. Spread each on one side with jam. Place half the cake, jam side up in serving bowl. Sprinkle with half of the sherry; cover with half of the berries, then half of the custard. Whip the cream, then sweeten with icing sugar; repeat layers. Pipe cream on top and garnish with almonds and fruit. Chill several hours. 8 servings.