An English classic. If there’s such a thing as leftover cake, this is what you make with it.
Yield: Serves 6.
- 1 cup dry unfrosted cake cubes
- 2 tablespoons cream sherry
- 1/2 cup raspberry jam
- 1 cup soft custard
- 1 cup whipping cream
InstructionsPut 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.
- 1 cup milk
- 3 egg yolks
- 2 tablespoons brown sugar
- pinch salt
- 1/2 teaspoon almond flavoring