Christmas Trifle
Source of Recipe
Aunt Saunny
For Custard Cream:
2 1/2 C. milk
1/3 C. sugar
3 T. cornstarch
5 egg yolks
pinch salt
1 T. vanilla extract
2 C. heavy cream
1/4 C. confectioner's sugar
For the Trifle:
1 1/2 lb. vanilla or lemon pound cake, sliced 1/2 inch thick
1 C. raspberry jam
4 oz. dry sherry
10 kiwi fruit, peeled and cut into 1/8 inch slices, reserving
several slices for decoration
24 oz.container fresh pineapple or mango, drained and cut into
chunks (in fresh fruit section of grocery store)
2 (10 oz. each) containers fresh strawberries with juices, thawed,
reserving 1 berry for decoration
1/4 C. sliced almonds, toasted (about 1 oz.) for decoration
Preheat oven to 350 degrees F.
Lay pound cake on baking sheets and bake about 10 minutes, or until
partially dried. Remove from oven and cool. Spread each slice of pound
cake with a thin layer of raspberry jam. Place a layer of pound cake
slices, breaking them to fit evenly, into an 8 inch deep trifle bowl.
Drizzle one-third of the sherry onto the pound cake. Line the edge of
the bowl with kiwi fruit, leaving a slight gap between each slice. Fill
in gaps with chunks of pineapple. Spoon on one-third of strawberries
with juices, making some visible through the kiwi. Add additional kiwi
fruit, pineapple and strawberries to level out the layer. Add in and
spread evenly one-third of the custard cream. Repeat this layering
process twice, ending with a layer of custard cream on top. Decorate
with reserved whipped cream, kiwi fruit, strawberry, and toasted
almonds. Makes 16 servings.
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