Trifle

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.

Custard Sauce

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

trifle.

Sherry Trifle

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.