"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Trifle Recipe

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This recipe for Trifle, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Chegar
Added: Monday, August 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 large eggs
1/2 c. sugar
pinch of salt
2 cups of milk
1 t. almond extract

1 sponge cake or 4 packages lady fingers
3/4 to 1 cup dry sherry, divided
1 quart of fresh raspberries, strawberries or blueberries
1 cup whipped cream
Toasted slivered almonds

Directions:
Directions:
Serves: 8-10
Preparation time: 1 hour

Beat the eggs and sugar and salt in the top of a double boiler. Stir in the milk. Set over boiling water and cook, stirring constantly, until the mixture has thickened. Stir in the almond extract. Chill.
Break the cake into bite size pieces and arrange half of them in a single layer on the bottom of a glass serving dish. Sprinkle the cake with half of the sherry. Arrange half the fruit the same way. Spoon on half of the chilled egg custard. Repeat the layers. Top with whipped cream and the almonds. Chill for several hours before serving.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This looks so pretty in a glass bowl. Grandma Chalker used to make it for special occasions.

 

 

 

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