English Trifle
- Ready In:
- 43mins
- Ingredients:
- 17
- Serves:
-
10-12
ingredients
-
For custard
- 4 egg yolks
- 3 tablespoons sugar
- 10 tablespoons milk
- 1⁄4 cup whipping cream
- 2 1⁄2 teaspoons cornstarch, dissolved in
- 2 tablespoons milk
- 1⁄2 teaspoon vanilla
- 1⁄8 teaspoon ground nutmeg
- 1 (12 ounce) purchased poundcake
- 1⁄2 - 2⁄3 cup sherry wine
- 4 (10 ounce) packages frozen raspberries, thawed and thoroughly drained
- 2 cups whipping cream
- 2 tablespoons sugar
- 1⁄2 teaspoon vanilla
- 36 almond macaroons (see my Almond Macaroons)
- 1⁄3 - 1⁄2 cup amaretto liqueur
- 1 (12 ounce) jar seedless raspberry jam
directions
- Brush flat sides of macaroons with liqueur and arrange flat sides against the glass around the sides of a 12 cup glass bowl or trifle bowl, then line bottom with flat side up.
- Spread generously with raspberry jam, being careful not to crush macaroons.
-
For custard:
- Whisk yolks in medium saucepan.
- Gradually add sugar, whisking until mixture is thick and lemon colored, about 2 minutes.
- Blend in milk, whipping cream, and cornstarch mixture.
- Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT boil or mixture will separate.
- Remove from heat and stir until slightly cooled.
- Blend in vanilla and nutmeg.
- Transfer to bowl and repeat twice, for a total of about 3 3/4 cups custard.
- Spoon 1 1/4 cups custard over raspberry jam layer.
- Cover with a single layer of pound cake slices.
- Using a pastry brush,soak cake generously with 1/4 to 1/3 cup sherry.
- Spread thin layer of raspberry jam over cake.
- Top with half of drained raspberries.
- Carefully spoon another 1 1/4 cups custard over berries.
- Repeat layering with remaining pound cake slices, sherry, and jam.
- Cover with remaining berries and carefully spread remaining custard over top.
- Brush 8 or 9 macaroons with liqueur and arrange over custard, flat side down.
- Place plastic wrap directly on surface of trifle and refrigerate overnight.
- About 3 to 4 hours before serving, whip cream in medium bowl until foamy.
- Add sugar and vanilla and continue beating until stiff but not dry.
- Spoon over macaroons, swirling top.
- Crush 10 to 12 macaroons and sprinkle a 1 inch border around outer edge of whipped cream.
- Refrigerate until serving time.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas