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Italian Cream Trifle Recipe

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This recipe for Italian Cream Trifle is from The Francisco 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:  
1 cup sugar
2 eggs
3/4 cup flour
5 cups heavy whipping cream
2 tsp vanilla
2 tsp grated lemon peel
1 lb frozen pound cake, thawed and cut into 1-inch cubes
1/2 cup dark rum
1/2 cup finely chopped mixed dried or candied fruit
1/4 cup sliced almonds toasted
1 Tbsp sugar
Directions:
Directions:
Whisk together 1 cup of sugar and the eggs in a large saucepan until smooth.
Whisk in the flour until well combined.
Slowly whisk in 4 cups of whipping cream until smooth and blended.
Cook over medium heat until the mixture comes to a boil, whisking constantly and being careful to whisk around the edges.
Boil for 1 minute, whisking constantly.
Pour the mixture into a large bowl, then stir in the vanilla and the lemon peel.
Refrigerate for 30 minutes, until lukewarm, stirring occasionally.
Place 1/3 of the cake cubes in a 2-quart serving bowl.
Drizzle with 1/3 of the rum.
Top with 1/3 of the custard.
Repeat the layers twice, then sprinkle with the fruit.
Beat together the remaining whipping cream and tablespoon of sugar in a large bowl at medium speed until firm, but not until stiff peaks form.
Swirl over the top of the trifle.
Garnish with the toasted almonds.
Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
Servings: 20
Calories: 263 (From Fat: 144)
Total Fat: 16g (Saturated Fat: 7.4g; Trans Fat: 0g)
Cholesterol: 79mg
Sodium: 80mg
Potassium: 43mg
Carbohydrates: 25.6g
Fiber: .8g
Sugar: 15.6g
Protein: 3g
Vitamin A: 10% Calcium: 5% Vitamin C: 1% Iron: 6%

 

 

 

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