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English Jelly Roll Trifle Recipe

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This recipe for English Jelly Roll Trifle, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Calder Jarman
Added: Monday, July 11, 2005


1 large or 3 small store-bought jelly-roll cakes
slivered almonds
whipped topping

Custard sauce:
4 T. butter
1/2 c. cornstarch
1 1/2 c. sugar
1/2 tsp. salt
4 c. milk
4 egg yolks
2 tsp. vanilla

To prepare custard melt butter in microwave. Blend in cornstarch, sugar and salt. Gradually add milk. Heat mixture in microwave until boiling (approx. 12 minutes, stir every 3 minutes). Remove a little of the hot mixture and add to beaten egg yolks. Then add in egg mixture to custard. Cook 4 to 6 minutes longer, or until mixture has thickened. Stir in vanilla. Let chill throughly.

To assemble trifle, slice jelly roll into 3/4 to 1" inch thick slices. In a deep glass dish line the sides and bottom with jelly roll slices. Sprinkle with slivered almonds. Spread 1/2 the custard over the almonds. Layer more jelly roll slices over the custard and sprinkle with more almonds. Top with remaining custard, then whipped topping. Garnish with remaining nuts. Chill 24 hours.




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