English Trifle
By Yankee Magazine|Jul 26 2007|
An English classic. If there’s such a thing as leftover cake, this is what you make with it.
Yield
Serves 6.
Ingredients
1 cup dry unfrosted cake cubes
2 tablespoons cream sherry
1/2 cup raspberry jam
1 cup soft custard
1 cup whipping cream
Instructions
Put the cake in a serving bowl and sprinkle with the sherry. Spread with raspberry jam. Pour Soft Custard (see below) all over.
Whip the cream until stiff and serve with the Trifle.
Soft Custard
Ingredients
1 cup milk
3 egg yolks
2 tablespoons brown sugar
pinch salt
1/2 teaspoon almond flavoring
Instructions
Scald the milk in the top of a double boiler. Blend a small amount of the hot milk with the beaten egg yolks. Stir this mixture into the rest of the milk. Cook and stir over hot, but not boiling, water until the custard coats a spoon (about 6 minutes). Add the salt, sugar and flavoring. Chill.
