English Trifle- Guy Attwood

* Exported from MasterCook *

ENGLISH TRIFLE - GUY ATTWOOD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 To 2 small pound or sponge
Cake - two days old
3/4 c Raspberry jam
2 Half pints whipping cream
3/4 c Cream sherry (use a good one
1 10 oz package frozen raspber
Thawed and drained
2 Recipes of custard (below)
Chocolate drizzle
- not traditional
-----CUSTARD-----
4 Egg yolks
10 tb Whole milk (1/2 cup plus 2 T
3 tb Sugar
1/4 c Whipping cream
2 1/2 ts Cornstarch dissolved in 2 Tb
1/2 ts Vanilla
1/8 ts Ground nutmeg

This recipe was given to me by my Grandmother who came
over to America in 1895 from England. I have altered
it slightly. As far as I know it is relatively
original, or as original as any type of recipe, such
as this, can be. It is not only addictive and decadent
but pretty to look at as well. This is a special
occasion dessert.

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: Whip the cream as your MaMa or Daddy taught
you to do. In your prettiest large crystal bowl (salad
bowl size) place a little less than half the whipped
cream around the bottom and half way up the sides.
Break 1/2 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 1/2 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.



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