Charlene's Recipe

Raspberry and Sherry Trifle

Category: Desserts

Serves 10-12

1 (18 1/2 oz) pkg cake mix
1 1/2 cup dry sherry
7 egg yolks
3/4 cup granulated sugar
2 cup whipping cream
2 Tbsp confectioners sugar
3 (12 oz) pkgs frozen sweetened raspberries, thawed
whipped cream, for garnish (optional)
fresh raspberries, for garnish (optional)
mint leaves, for garnish (optional)

Preheat oven to 350 F. Butter and flour a 13x9" baking pan. Prepare the cake according to pkg directions, but use 1/2 cup of the sherry in place of the 1/2 cup water. When baked, let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Cut the cake into large pieces about 1 1/2" wide.
Place the egg yolks, granulated sugar, but use 1/2 of the sherry into the top of the double boiler. Whisk until completely combined. Place the top pan over simmering water (do not let the water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise.
Let cool. Whip the cream with the confectioners sugar. Take half of the whipped cream and fold into the cooled custard.
TO ASSEMBLE: In the bottom of a trifle bowl or a 13x9" disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries and 1/3 of the custard. Continue layering, ending with custard. Take the remaining whipped cream and completely cover the top of the custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries and a sprig of mint, if desired.