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Trifle

Course Dessert
Cuisine British
Keyword lady fingers, pastry cream, pound cake, raspberries, sherry
Cook Time 1 hour
Total Time 1 hour
Servings 8

Equipment

  • 1 glass dish flat bottom w/ vertical sides about 5 inches

Ingredients

  • 6 slices (thick) Pound cake
  • 1/2 to3/4 cup Sherry
  • 1/3 to1/2 cup Raspberry jam
  • 18 to 24 each Lady fingers
  • 1/2 cup Heavy cream, whipped
  • Frozen strawberries
  • Slivered almonds
  • Pastry cream
  • 1/2 tsp Vanilla
  • 2 cups Milk
  • 1/3 cup Flour
  • 2/3 cup Sugar
  • 5 Egg yolks

Instructions

Pastry Cream

  • Beat 5 egg yolks thoroughly in bowl.
  • Combine 2/3 cup sugar with 1/3 cup flour
  • In heavy sauce pan, heat 2 cups milk just to boil
  • Add hot milk slowly to egg mixture beating constantly
  • Return to heavy sauce pan and place over low heat
  • Cook, stirring constantly, until thick and smooth
  • Remove from heat
  • Beat in 1 tbsp butter and 1/2 tsp vanilla
  • Cool to room temperature before putting on top of lady fingers

Trifle

  • Arrange slices of cake in serving dish
  • Spoon over 1/2 cup sherry to saturate cake evenly
  • Spread jam on top
  • Dip lady fingers into remaining sherry and arrange on top
  • Cover with pastry cream and chill
  • Top with whipped cream, raspberries, and slivered almonds