Authentic English Trifle

* Exported from MasterCook *

AUTHENTIC ENGLISH TRIFLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

First, make a soft, rich custard: beat 4 egg yolks
until light and pale yellow. Heat 2 cups light cream
with 1/4 cup sugar and 1 tablespoon orange flower
water or vanilla. Add beaten egg yolks, while beating
very hard. Then cook without boiling, stirring
continuously until custard coats the spoon. Remove to
a bowl. Cover and refrigerate until well chilled. Cut
a two-layer sponge cake (that you bake or buy) into
finger-length pieces. Spread each one on one side with
raspberry jam and quickly dip in 1/2 cup sherry.
Place half these sponge fingers in the bottom of a
deep cut-glass bowl. Cover with half the custard. Whip
2 cups cream. Sweeten with 1/2 cup icing sugar and
vanilla to taste. Cover custard with half the whipped
cream. Make a second layer on top of all this. Top
with a dozen or so toasted almonds, standing them
upright in the cream, add a few slivers of angelica -
or use small roses instead of almonds and angelica.
Refrigerate at least 12 hours. This beautiful dessert
never fails to create a sensation, yet is easy to
prepare.

~from The Best of Mme Jehane Benoit From: Sandee
Eveland



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