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English Trifle

By Tenaj DaCosta, November 17, 2011 - 5:45pm
Category:  

Yield:

about 2 quarts

Summary

Yield
Prep Time45 minutes
Measure, Mix, MakeGoodies

Description

A gorgeous looking, light dessert – especially perfect after a heavy meal

Ingredients

  • 1 small pack berry-flavoured gelatin
  • 1 single layer sponge cake, 9"
  • 1⁄4 c berry jam
  • 1 c sherry (optional)
  • 3 c mixed berries, fresh or frozen, thawed and drained
  • 1 1⁄2 c milk
  • 2 c whipping cream, 35%
  • 2 T sugar, granulated
  • 2 t pure vanilla extract
  • 4 egg yolks, lightly beaten

Instructions

Supplies: 
wet & dry measuring spoons
medium bowl, metal
spoon (spread jam)
glass bowl, 2 quart, decorative
double-boiler
wet & dry measuring cups
electric hand mixer
fork
Method: 
  1. Prepare the berry-flavoured gelatin according to directions. Cool slightly in refrigerator while working next step.
  2. Meanwhile, spread jam over cake. Break into small chunks (approx. 1" pieces) and place in base of 2 quart glass bowl. Sprinkle cake with sherry (if desired). Spread fruit over cake. When gelatin is somewhat cooled, pour over fruit and cake.
  3. To make the custard: Measure milk and stir the cornstartch into the milk. In the top of a double boiler, gently heat milk mixture, 1/2 cup of 35% cream and sugar. Stir 1/2 cup hot milk into beaten egg yolks, whisk egg mixture into remaining sauce, stirring constantly until thickened.
  4. Remove from heat, stir in vanilla. Cool 10 min., spoon custard over fruit. Refrigerate until serving time.
  5. In a chilled bowl, whip remaining 1 1/2 cups 35% cream until it is slightly thickened. Add sugar, continue to beat until stiff peaks are formed.
  6. Smooth the whipped cream over the surface of the trifle, or spoon half and pipe half around the edge of the trifle.