Trifle

* Exported from MasterCook *

TRIFLE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Sponge cake -- leftover
1 c Raspberry Jam
1/4 c Almonds, slivered
1/4 c Brandy:*
3/4 c Sherry
1 1/2 c Milk
1 c Heavy cream -- or whipping
1 Vanilla pod
1 t Cornstarch
3 tb Sugar
5 Eggs
2 c Heavy cream -- or whipping
-whipped
8 Citron slices -- *
6 Strawberries -- -OR-
6 Crystallized violets

* Anne's note; I would use 1 cup sherry and not bother
with the brandy * Citron is larger than a lemon. The
fruit is not eaten but the rind id used as a
decoration. Can be found in speciality stores, omit if
you can't find it
"Trifle, a favorite Victorian recipe, is the perfect
party recipe. Make it well ahead of time of time, so
that the sherry and brandy have enough time to seep
into the cake. The charm of Trifle is its different
textures. Since these also look interesting , Trifle
should be served in a glass bowl so that the effect
can be seen to full advantage. As an alternative serve
it in individual glass dishes."
Cut the cake into very thick slices and spread each
piece with a generous amount of raspberry jam. Arrange
the slices on the bottom of a large glass bowl. If you
prefer to use individual dishes, divide the cake
equally among the dishes. Sprinkle the almonds over
the cake slices, pour on the brandy and sherry and
allow it it to soak for about 40 minutes (but not
longer as the cake will becomes soggy. *Anne's note, I
like it soggy, and left the cake to soak overnight.)
Bring the milk and cream with vanilla pod to a boil in
a double boiler. Remove from heat and discard the
vanilla pod.
Mix the cornstarch with the sugar and eggs and
gradually pour in the milk and cream. Transfer the
mixture back to the double boiler and stir until the
custard becomes thick and creamy; do not allow to boil.
Let the custard cool a little and then pour it over
the cake. Let the cake set and when it fully cooled,
spread any remaining jam on top, then cover with
whipped cream.
Decorate the trifle with citron slices and
crystallized violets or strawberry slices. Refrigerate
until ready to serve. SERVES:6-8



- - - - - - - - - - - - - - - - - -