Directions: |
Directions:In a saucepan, scald cream and milk. In top of double boiler beat eggs with whisk; briskly beat in sugar and salt. Gradually stir in scalded cream and milk and beat well; cook and stir constantly over simmering, not boiling, water until custard thickens and coats a metal spoon. Remove from heat and cool. Add vanilla and almond extract. Cut cake in ¼ inch slices and spread with ½ cup preserves.
In 2-quart glass trifle dish, layer some of the cake and sprinkle with sherry; pour on some of the custard. Repeat layering until all cake, sherry and custard are used. Chill in refrigerator overnight. Just before serving spread surface with remaining ¼ cup preserves. Decorate with whipped cream and almonds.
(I always make a basic sponge cake instead of using frozen pound cake; and I add whole frozen raspberries to the jam layer). |
Personal
Notes: |
Personal
Notes: This is the trifle that Grandma Julie painstakingly made for Christmas Eve, the magical time in the Shively home that was always shared with the Hancock family. The Christmas that came three weeks after Kristin's birth, Grandma Julie and Grandpa Jesse drove to Nova Scotia to spend Christmas with us shortly after Kristin was born. Grandma Julie made her festive trifle on Christmas Eve Day and set it out on the porch to cool. At one point she looked out to admire it and found the trifle bowl empty. Our dog, Loki, had enjoyed it immensely. Grandma took it very well, laughing heartily. Grandpa Jesse rushed to the store to buy new ingredients and we had a more "instant" version of the trifle.
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The trifle became famous and our foodie friend Kate McInnis wanted to make it one year. Laurie sent a picture of Kate with the trifle, which Mairianna, probably 3 or 4, fell in love with. She carted it everywhere, including the next summer to Greenville, Maine, where Kristin and Kate were both working at Outward Bound. She set it on the table at Auntie Em's, the famous breakfast spot, and unfortunately left it there. Where no doubt it remains to this day.
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