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English Trifle

Source of Recipe

recipecircus


List of Ingredients


English Trifle
Trifle:
1-2 small pound/sponge Cake - 2 days old
¾ cup Raspberry jam
2 Half pints whipping cream
¾ cup Cream sherry (use a good one
1 10 oz package frozen raspberries Thawed and drained
2 Recipes of custard (below)
Chocolate drizzle
Custard:
4 Egg yolks
10 tbsp Whole milk
3 tbsp Sugar
¼ cup Whipping cream
2½ tsp Cornstarch dissolved in 2 Tb
½ tsp Vanilla
1/8 tsp Ground nutmeg









Recipe

Recipe


Whisk yolks in a medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1-2 minutes. Blend in milk, whipping cream and cornstarch mix. Place over medium low heat and cook, stirring constantly until mixture thickens, about 3-5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE. Remove from heat and stir until slightly cooled. Blend in vanilla and nutmeg. Transfer to a bowl and repeat process for the two required for TRIFLE.

ASSEMBLY: In a large bowl (salad bowl size) place a little less than half the whipped cream around the bottom and half way up the sides. Break ½ of the cakes into bite sized pieces and drop randomly all over the cream. Drizzle sherry over all and drop dollops of jam and slightly less than half of the drained raspberries over the cake. Drizzle ½ of the thick but liquid custard over all. Repeat for the next layer, reserving some raspberries for the top. (Try to plan to end with a layer of jam and raspberries as the top of the Trifle.) Finally, completely cover the top with the remaining whipped cream. Drizzle a little chocolate on top in any pattern you think looks good. Add a few raspberries and stand back to receive your raves. To serve, merely scoop down and place on a pretty plate.

NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.