"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Trifle Recipe

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This recipe for Trifle, by , is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, January 3, 2009


Cake - Inexpensive Sponge:
4 eggs
2 cups sugar
1/2 tsp salt
2 tsp vanilla
2 tbsp butter melted in 1 cup boiling hot milk
2 cups sifted flour
2 tsp baking powder

Custard (need to make 3 batches):
4 egg yolks
3 tbsp sugar
10 tbsp milk
1/4 cup whipping cream
1 1/2 tsp cornstarch dissolved in 2 tbsp milk
1/2 tsp vanilla
1/8 tsp freshly grated nutmeg

Other ingredients:
1/2 - 2/3 cups sherry
4 10-oz packages of frozen raspberries, thawed and thoroughly drained
Whipping cream
Seedless raspberry jam or jelly
Fresh raspberries

Cake - Inexpensive Sponge: grease 2 9-inch layer pans or 13 x 9-inch oblong pan.

Beat with rotary beater until very light - 4 eggs. Beat in 2 cups sugar, 1/2 tsp salt, 2 tsp vanilla. Beat in 2 tbsp butter melted in 1 cup boiling hot milk. Sift together and beat in (very quickly) 2 cups sifted flour and 2 tsp baking powder.

Immediately pour into prepared pan. Bake at 350 F for 25 to 35 minutes.

Custard: whisk yolks in medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon coloured, about 1-2 minutes. Blend in milk, whipping cream and cornstarch mixture. 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 bowl.

Mom makes three batches of custard. Each batch should be done separately to avoid lumps.

To assemble: line bottom of glass bowl with layer of cake. With pastry brush soak with sherry. Spread thin layer of seedless raspberry jam or raspberry jelly. Top with well drained raspberries, then spoon 1 1/4 cup custard over berries.

Repeat layering twice more with cake brushed with sherry, jam or jelly, raspberries and custard. Place plastic wrap directly on surface of trifle. Refrigerate overnight.

Can be prepared up to two days ahead.

Before serving can be topped with whipping cream (2 cups with 2 tbsp sugar) and fresh raspberries.




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