"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Southern Living English Trifle Recipe

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This recipe for Southern Living English Trifle, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Dixon

Category:
Category:

Ingredients:  
Ingredients:  
2 c milk
2/3 c whipping cream
4 eggs
2/3 c sugar
1/2 tsp vanilla extract
1 angel food cake
3/4 c cream sherry
1 1/2 c fresh strawberries, hulled and halved
1 c strawberry preserves
1 1/2 c whipping cream
1/4 plus 2 T sifted powdered sugar

Directions:
Directions:
Combine 2 c milk and 2/3 c whipping cream in medium sauce pan; cook over low heat until warm. Combine 4 eggs and 2/3 c sugar beating well. Gradually stir about 1/4 of warm mixture into eggs; then add to remaining warm mixture stirring constantly. Cook over low heat stirring constantly until mixture thickens and coats the spoon. Remove from heat and stir in vanilla. Cool to room temperature; chill.
Slice angel food cake into 1/4 inch slices and trim and discard crust. Line bottom of 16 c trifle bowl with1/3 of cake slices; sprinkle with 1/4 c sherry. Arrange strawberry halves cut side out around lower edge of bowl. Spoon 2 c custard mixture (made above) over cake slices; place 1/2 of remaining cake slices over custard. Gently spread strawberry preserves over cake; top with remaining cake slices. Pour 1/2 c sherry over trifle. Spoon remaining custard on top. Cover and chill 3 to 4 hours. Beat whipping cream until foamy; gradually add powdered sugars beating until soft peaks form. Spread over trifle; garnish with strawberries and mint leaves if desired.

 

 

 

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