English Trifle
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Serves/Makes: 8
Ready in: 2-5 hrs
- 1 small angel food cake (10 ounce size)
- 1/3 cup raspberry preserves
- 1/3 cup medium dry sherry
- 4 cups fresh fruit, sliced or cut into chunks (such as oranges, seedless grapes, strawberries, blueberries raspberries, kiwis, and/or what you have on hand)
***Light Custard***
- 3 cups skim milk
- 1/2 cup sugar
- 4 tablespoons cornstarch
- 2 eggs, beaten
- 1 tablespoon vanilla extract
Make custard: In heavy saucepan or double-boiler, mix milk, sugar, and cornstarch. Bring to boil. Whisk eggs in separate bowl and quickly whisk in some of the hot mixture. Then, pour and whisk the egg mixture into the rest of the hot milk mix in the saucepan. Bring back to boil for 1 minute. Remove from heat and stir in vanilla. Chill. It will thicken as it cools. Cut cake into 2 inch thick slices, then cut slices into 1x4 slices. Spread preserves over once side of each strip. Arrange half of the cake, jam side up, in the bottom of a 12 cup trifle bowl. Sprinkle with half of the sherry. Arrange fruit over the cake, then spoon half of the custard over this. Repeat with remaining ingredients. Cover and chill for at least 1 hour, or up to 8 hours.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.