Strawberry Trifle

* Exported from MasterCook *

STRAWBERRY TRIFLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
INGREDIENTS:
10 oz Angel loaf cake
1/3 c Strawberry jam or jelly
1/3 c Cream sherry OR orange juice
3 c Strawberries
Custard sauce (cf. below)
3/4 c Whipping cream
2 tb Powdered sugar
1 t Vanilla extract
2 tb Sliced almonds, toasted
-(optional)
3 Egg yolks

CUSTARD SAUCE:

Mix 1-1/2 tbsp. corstarch with 1/2 cup milk. Heat
1-3/4 cups of milk with 1/4 cup of sugar in a heavy
saucepan or double boiler, just to the point of
boiling. Remove from the heat. Stir in the
cornstarch mixture until it's smooth. The cornstarch
mixes better and without lumps if the milk is
bone-chilling COLD.

Cook, stirring constantly, until it thickens. It will
thicken *fast*, so pay attention. Simmer for three
minutes and remove from the heat. Beat in 1 tsp.
vanilla extract and 3 beaten egg yolks. Cover and
chill.

THE TRIFLE:

Split the angel loaf cake into 3 layers. Spread the
jam between the layers and reassemble the layers. Cut
the cake into 2-inch cubes. Arrange the cubes in a
2-quart serving bowl and sprinkle with the sherry or
orange juice. Wash the strawberries and pick out 8 to
12 berries for later garnishing. Remove the hulls
from the rest of the berries and slice. Spoon the
berries over the cake.

Pour the chilled Custard Sauce over the berries. Cover
the mixture and refrigerate for an hour or more.
Meanwhile, whip the cream to soft peaks. Add the sugar
and vanilla and whip until it forms *stiff* peaks.
Spread the cream over the custard.

Garnish the top with whole strawberries (the green
hulls against the red and white background is
particularly pleasing to the eye). Sprinkle the entire
thing with the almonds, if you have them. Chill and
serve within a few hours.

Don't try to save this too long. It will get soggy
before long and the strawberries will get mushy. So
eat it all at once.

(TIP): Make the Custard Sauce first. Cover and
refrigerate it until it's ready for use.



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