English Trifle

Ingredients:

Custard:

• 1 1/2 cups heavy cream
• 1 tablespoon grated lemon zest
• 4 egg yolks, beaten
• 1/4 cup sugar
• 1 1/2 teaspoons cornstarc

Trifle Cake Ingredients:

3/4 pound lady fingers, pound cake or sponge cake
• 6 - 8 macaroons, crushed
• 2 - 3 tablespoons strawberry preserves
• 1/3 cup sweet sherry
• 2 cups fresh strawberries, thickly sliced
• Prepared custard (above recipe)
• 1/2 pint heavy cream, whipped
• 1/2 cup slivered almonds

Method:

Custard:

1. Use a double boiler, or place a small pot over boiling water. (If you cook over direct heat, be sure to not burn.)
2. Heat cream.
3. When heated whisk in egg yolks, lemon zest, and sugar.
4. Stir until sugar is melted.
5. Whisk in cornstarch.
6. Cook, stirring until thickened.
7. Set aside until ready to use.

Cake Assembly:

1. If using pound or sponge cake, cut into pieces similar to ladyfingers.
2. Spread pieces with a layer of preserves.
3. Put pieces in large bowl, side spread with preserves facing up. (This can be a double layer.)
4. Sprinkle sherry over cake.
5. Toss crushed macaroons over cake layer.
6. Cover with fruit.
7. Pour prepared custard over all and smooth with a spatula.
8. Spread whipped cream over custard and sprinkle almonds over the cream.
9. Chill for 2- 3 hours.