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Trifle Recipe

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This recipe for Trifle is from The Horth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Thick slices of pound cake
1 cup sherry or port
1/3 to 1/2 cup raspberry jam
18 to 24 lady fingers

Pastry Cream
5 eggs separated
1/2 cup heavy cream
candied cherry halves
Directions:
Directions:
Arrange slices of cake in serving dish,
Spoon over 1/2 cup of the sherry
to saturate cake evenly, spread jam on
top dip lady fingers into remaining
wine and arrange on top, cover
with pastry cream and chill. top
with whipped cream and decorate
with candied cherries.
Pastry Cream
Beat 5 egg yolks thoroughly in bowl.
combine 2/3 cup sugar with 1/3 cup
all purpose fbur.and dash of salt.
beat into egg yolks, in heavy saucepan
heat 2 cups milk just to a boil, add hot
milk slowly to egg mixture, beating constantly
return to heavy saucepan and place over low
heat. cook, stirring constantly, until thick to
smooth, remove from heat. beat in tablespoon
butter and 11/2 teaspoons vanilla extract.
(Or, heat milk in top part of double boiler
and cook pastry cream over hot water
to prevent scorching) cool to room
temperature before putting on top of
lady fingers
Number Of Servings:
Number Of Servings:
10 -12
Personal Notes:
Personal Notes:
It is very good

 

 

 

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