Ingredients: |
Ingredients: 1 (18 oz.) package cake mix (recommended: Duncan
Hines Moist Deluxe Butter Recipe Gold)
1 1/2 c. dry sherry
7 egg yolks
3/4 c. granulated sugar
2 c. whipping cream
2 T. confectioners' sugar
3 (12 oz.) packages frozen sweetened rasberries,
thawed
whipped cream, for garnish
fresh rasberries for garnish
mint leaves for garnish
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Directions: |
Directions:Butter a 13 x 9 inc. baking pan. Prepare the cake
according to package directions, but use 1/2 cup of the
sherry in place of 1/2 cup water. When baked, let cool
in the pan for about 10 minutes, then invert onto a wire
rack to cool completely. Cut the cake into large chunks,
about 1 inch wide. Place the egg yolks, granulated
sugar, and remaining 1 cup sherry into the top of a
double boiler. Whisk until completely combined. Place
the top pan over simmering water. With a wooden
spoon, stir over medium heat for about 8 minutes, until
the custard is quite thick, about th econsistency of
mayonnaise. Let cool. Whip the cream with the
confectioners' sugar. Take half of the whipped cream
and add it to the cooled custard, stirring well.
To assemble: In the bottom of a trifle bowl, layer 1/3 of
the cake cubes, 1/3 of the berries, and 1/3 of the
custard. Continue layering, ending with custard. Take
the remaining whipped cream and completely cover the
top of the custard. Refrigerate at least 4 hours before
serving. Serve with whipped cream, fresh berries, and
a sprig of mint. |
This recipe for Rasberry and Sherry Trifle is from