Winona’s English Fruit Trifle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Trifle
2 c. custard sauce, divided
1 tsp. unflavored gelatin
2 dozen ladyfingers (or one layer of sponge cake, cut into fingers)
1 c. raspberry or strawberry jelly (or jam), divided
zest of 1 lemon, divided
1 c. dry sherry, divided
3 Tbs. Brandy, divided
fresh fruit in season
1 dozen macaroons, crushed and divided
2 c. whipping cream, whipped
1/2 c. slivered almonds, toasted
Custard Sauce
1 qt. mild
3/4 c. sugar
3 Tbs. cornstarch
⅛ tsp. salt
3 egg yolks
1 egg
1 tsp. rum flavoring
1/2 c. cream sherry
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Directions: |
Directions:Custard
Cook milk, sugar, cornstarch and salt over medium heat, stirring constantly, until thickened. Mix egg yolks and the egg in a bowl. Slowly add 1 cup of the hot milk to the eggs, stirring until blended. Add the egg and milk mixture to the rest of the milk. Continue cooking until it becomes a normal custard consistency. Add rum flavoring and sherry.
Add softened gelatin to 2 c. custard sauce, while still warm.
Coat ⅓ of the ladyfingers with ˝ cup of the jam. Place ladyfingers in the bottom of a crystal serving bowl. Sprinkle with ˝ of the lemon zest, ˝ of the sherry, and ˝ of the brandy. Next, cover with a layer of the fresh fruit and ˝ of the crushed macaroons. Let stand 1 hour.
Pour the other ⅓ of the cooled custard sauce over the top layer. Repeat with ladyfingers, jelly, lemon zest, sherry, fresh fruit, brandy, macaroons and remaining custard. Chill. Just before serving, top with the whipped cream and almonds. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:Total Time: 2.5 hours |
Personal
Notes: |
Personal
Notes: This English Fruit Trifle was one of Winona McKee’s favorite desserts (her very favorite dessert was her ubiquitous Peach Cobbler). “Nonie” loved to bring this dessert to family Christmas dinners.
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