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English Trifle with Custard Sauce




Source of Recipe


GFCFrecipes link archive by BL Olson


List of Ingredients




A piece of homemade GF pound cake about 5 inches (12 cm long, 4 inches (10 cm) wide and 3 inches (7 cm) high, or substitute a 12-ounce (330 g) packaged pound cake
4 Tbs (60 ml) raspberry jam
1 cup (250 ml) blanched almonds, separated into halves
1 cup (250 ml) medium-dry sherry (apple-juice works well too)
1/4 (60 ml) cup brandy (try cranberry juice)
2 cups (500 ml) coconut cream
2 Tbs (30 ml) superfine sugar
Custard sauce (recipe sent separately), chilled until firm
2 cups (500 ml) fresh raspberries, or 2 packages (10 oz, 280 g each) frozen raspberries, thawed and thoroughly drained

Recipe



Cut the pound cake into 1-inch (2.5 cm) slices and coat them with the raspberry jam. Place 2 or 3 of the cake slices, jam side up, in the bottom of a glass serving bowl about 8 inches (20 cm) across and 3 inches (7 cm) deep.

Cut the remaining slices of cake into 1-inch (2.5 cm)cubes, scatter them over the slices, and sprinkle 1/2 cup (125 ml) of the almonds on top.

Pour in the sherry and brandy and let the mixture steep at room temperature for at least 30 minutes.