Trifle
Servings 8
Equipment
- 1 glass dish flat bottom w/ vertical sides about 5 inches
Ingredients
- 6 slices (thick) Pound cake
- 1/2 to3/4 cup Sherry
- 1/3 to1/2 cup Raspberry jam
- 18 to 24 each Lady fingers
- 1/2 cup Heavy cream, whipped
- Frozen strawberries
- Slivered almonds
- Pastry cream
- 1/2 tsp Vanilla
- 2 cups Milk
- 1/3 cup Flour
- 2/3 cup Sugar
- 5 Egg yolks
Instructions
Pastry Cream
- Beat 5 egg yolks thoroughly in bowl.
- Combine 2/3 cup sugar with 1/3 cup flour
- In heavy sauce pan, heat 2 cups milk just to boil
- Add hot milk slowly to egg mixture beating constantly
- Return to heavy sauce pan and place over low heat
- Cook, stirring constantly, until thick and smooth
- Remove from heat
- Beat in 1 tbsp butter and 1/2 tsp vanilla
- Cool to room temperature before putting on top of lady fingers
Trifle
- Arrange slices of cake in serving dish
- Spoon over 1/2 cup sherry to saturate cake evenly
- Spread jam on top
- Dip lady fingers into remaining sherry and arrange on top
- Cover with pastry cream and chill
- Top with whipped cream, raspberries, and slivered almonds