KitchenMagician's Recipe

TRIFLE - IRISH CREAM

Category: Puddings, Tortes & Trifles

Makes 8 to 12 servings.

1 8-inch sponge cake, split in half
4 T. sherry
4 T. Irish Cream liqueur
4 c. fresh fruit, chopped (bananas,
peaches, strawberries, etc.)
1 c. whipping cream, whipped

Custard

6 egg yolks
3/4 c. granulated sugar
4 T. cornstarch
2 1/4 c. milk
3/4 c. Irish Cream liqueur

Place one half of the cake layer in the bottom of a large decorative dish.
Sprinkle with 2 tablespoons each of sherry and Irish Cream liqueur. Scatter half of the fruit over the cake.
For the custard, with a whisk beat egg yolks, sugar and cornstarch in a small saucepan until pale and thickened.
Heat milk and stir gradually into egg yolk
mixture. Cook over medium heat, stirring constantly.
Remove from heat as soon as mixture comes to the boiling point. Stir in 3/4 cup Irish
Cream liqueur.
Pour half of the custard over fruit.
Repeat with the remaining cake, liquor, fruit and custard.
Cool and refrigerate until ready to serve. Decorate with whipped cream.