Ingredients: |
Ingredients: 2-3 Cups Jelly Roll (or combine leftover cake and 1/4 Cup Raspberry or Strawberry Jam)
4 Tablespoons Sherry (optional, but you know my Grandmother put it in)
3 Cups fresh or frozen Raspberries or Strawberries (or 1 19-oz can Fruit Cocktail, drained)
4 Cups Custard (see recipe below)
1 Cup Whipping Cream, freshly whipped
Custard:
4 Cups Milk
6 Tablespoons Cornstarch
2/3 Cup Sugar
2 Egg Yolks
1 Egg, beaten
2 teaspoons Vanilla Extract
yellow food colouring, optional
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Directions: |
Directions:Thaw raspberries and reserve liquid. Prepare Custard and let cool. Cut Jelly Roll in slices or sponge cake in cubes. In large bowl, put layer of jelly roll or sponge cake spread with jam. Pour 2 tbsp of sherry over cake and allow to soak for a few minutes.
Place layer of fruit on top of Cake(1-2 tbsp of raspberry juice may be poured over cake.) Cover with layer of Custard. Repeat previous layers. Cover with plastic wrap to prevent skin forming on custard and leave until custard is quite cold.
Whip cream until thick and spread over custard(some cream may be placed in pastry bag with star nozzle and piped around the edges) Decorate trifle with grated chocolate, slivered almonds, candied cherries, or fruit.
Custard: In heavy saucepan, heat 3 1/2 c of milk, over medium heat, until just boiling. Dissolve cornstarch into remaining milk and pour into hot milk, stirring rapidly; bring to boil, stirring constantly, and cook for 1 min or until mixture is thick and smooth.
Remove from heat. Mix together sugar and egg yolks. Stir in a little of hot mixture (to warm egg slowly and prevent hardening before being combined). Return to saucepan. Cook over medium-low heat, stirring constantly, for 1 minute. Remove from heat; stir in vanilla. |
This recipe for Trifle is from