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Strawberry English Trifle




Source of Recipe


LAWRY'S THE PRIME RIB, Singapore


List of Ingredients




1 package(4 1/2 oz.) vanilla pudding and pie filling mix
2 cups light cream
1 1/2 cup heavy cream
3 tbsp sugar
2 tbsp red strawberry preserves
1 (10 inch) round sponge cake
1/4 cup dark Puerto Rican rum
1/4 cup dry sherry
11/2 cups frozen raspberry
Fresh raspberry for decoration

Recipe



Combing pudding mix and light cream. Cook, stirring constantly until mixture comes to a boils and thickens, chill. Whip 1/2 cup heavy cream and 1 tbsp sugar until stiff. Fold into chilled pudding. Coat the inside of a deep 10" bowl with strawberry preserves to within 1" on the top. Slice cake horizontally into fourth. Place top slice, crust side up in bottom of bowl, curving edges of cake upward. Combine rum and sherry. Sprinkle about a fourth of the mixture (2 tbsp) over the cake slice. Spread 1/3 of chilled pudding mixture over the cake slice. Sprinkle 1/2 cup frozen strawberries over pudding side down. Sprinkle with remaining rum-sherry mixture. Whip remaining 1 cup cream and 2 tbsp sugar until stiff. Place whip cream in pastry bag with fluted tip. Pipe rosettes around the edge of the bowl and in the center. Decorate with fresh strawberries. Chill at least 8 hours. Spoon into chilled dessert plates: makes 12 servings.