Raspberry custard trifle
Source of Recipe
First published in Chatelaine's 01/1995 issue
List of Ingredients
1/2 cup ( 125 mL) custard powder, such as Bird's Custard Powder
1/2 cup ( 125 mL) granulated sugar
5 cups ( 1.25 L) homogenized milk
1/2 cup ( 125 mL) each of sherry and rum
1 tsp ( 5 mL) vanilla
1/2 homemade jelly roll or 340-g pkg store-bought jelly rolls
2 tbsp ( 30 mL) each of sherry and rum
250 mL jar seedless raspberry jam
1 tbsp ( 15 mL) water
250 mL container whipping cream, about 1 cup
(optional) fresh raspberries and mint
Recipe
1. To make custard, stir custard powder with sugar in a heavy-bottomed saucepan until blended. Gradually whisk in milk and 1/2 cup each of sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil, about 6 minutes. Then, stir constantly until custard thickly coats a metal spoon, about 2 minutes. Remove from heat and stir in vanilla. Press a piece of plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cooled, about 45 minutes.
2. Meanwhile, cut jelly roll into 1/2-inch(1-cm) thick slices. Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L (12 cups). Mix sherry with rum. Sprinkle 3 tablespoons of this mixture over cake. Cover cake with half of custard. Add another layer of cake and sprinkle with remaining 1 tablespoon sherry-and-rum mixture. Cover cake with remaining custard. Refrigerate, covered, for at least 6 hours or overnight. Heat raspberry jam with water in a small saucepan set over medium heat. Stir often until smooth and liquid, about 5 minutes, then cool. Just before serving, whip cream using a whisk or electric mixer until soft peaks form when beaters are lifted. Spoon over trifle and drizzle with raspberry sauce. Decorate with fresh raspberries and mint.
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