- This is a wonderful recipe. It calls for frozen fruit, but I don't
see why you couldn't substitute fresh fruit if available.
9-inch sponge cake layer
3/4 cup dry sherry
2 packages frozen raspberries
2 packages frozen peaches
Chilled custard sauce
2 egg whites
1 cup heavy cream
1 tablespoon sugar
1/2 cup toasted slivered almonds
Thaw and drain fruit. Slice sponge cake into three thin layers. Place
one layer in the bottom of a serving bowl. It should be flat-bottomed
and about 10 inches across and five inches deep. If you have one of
glass, use it because the layers of the trifle look very pretty. Sprinkle
the cake layer with one-quarter cup sherry. Spread about 1 third of the raspberries and peach slices on top. Pour one-third of the custard over
the fruit. Repeat cake, sherry, fruit and custard layers, saving a dozen or so raspberries for garnish. To make the topping, beat egg white until
stiff and in a separate bowl, whip cream. Stir sugar into cream and gently fold in beaten egg white. Mound cream and egg white mixture over
the top of the trifle. Garnish with raspberries and toasted almonds.
Refrigerate until ready to serve.
2 cups milk
6 egg yolks
1/4 cup sugar
pinch of salt
1 teaspoon vanilla extract
Scald milk in a double boiler. Meanwhile, beat egg yolks and add sugar
and salt. Pour a little hot milk into the egg yolk mixture, beating
with a fork, and then stir into the rest of the milk. Place over
simmering, not boiling, water and cook -- stirring until the mixture
coats a metal spoon. Pour the cutard into a bowl and stir in the vanilla.
Cover and refrigerate for one hour or until thickened before adding to
3 egg yolks
1 pint double cream
1 oz sugar
1 level tsp cornflour
5 trifle sponge cakes
2 oz flaked almonds, lightly toasted
Raspberry jam, use a very good quality one
2 fl oz of sherry ( or more!)
8 oz frozen raspberries ( or fresh in season)
2 small bananas
Break the sponge cakes into medium size pieces and spread each piece
with jam. Place in a large glass bowl and sprinkle over the raspberries.
Add the sherry until the cakes are saturated.
Make the custard: Heat half the cream in a small saucepan. Blend the egg yolks, sugar and cornflour together in a basin and when the cream is
hot pour over the mixture , stirring constantly. Return to the pan and reheat gently until thick, then allow to cool.
Slice the bananas, mix in with the raspberries, and pour the custard over.
Whip up the remaining cream and spread over the custard. Decorate with the flaked almonds. Cover and chill for 3 - 4 hours before serving.
This is nice served with a good dessert wine, one of the Australian or Californian Muscats would be great.