Yield: 10-12 servings.
A trifle is an English dessert containing layers of cake,
pudding or custard and fruit or jam that is topped with whipped cream and
sprinkled with nuts.
- 1/4 cup sugar
- 3 Tablespoons cornstarch
- 3 cups milk
- 4 egg yolks, beaten
- 2 teaspoons vanilla extract
- 1 loaf (1 pound) frozen pound cake, thawed
- 3/4 cup raspberry jam
- 3 cups fresh or frozen unsweetened raspberries, thawed and
drained if frozen
- 1 cup whipping cream
- 2 Tablespoons confectionersí sugar
- 2 Tablespoons sliced almonds, toasted
- Fresh raspberries, optional
- In a heavy 2 quart saucepan, combine sugar and cornstarch;
gradually stir in milk.
- Bring to a boil over medium heat, stirring constantly.
- Boil for 2 minutes; remove from the heat.
- Gradually stir 1/2 cup into beaten egg yolks; return all to
pan and mix well.
- Cook and stir over medium low heat for 15 minutes or until
mixture thickens slightly (do not boil).
- Stir in vanilla.
- Pour into a bowl; press a piece of waxed paper or plastic
wrap on top of the pudding.
- Chill for 20 minutes.
- Meanwhile, cut cake into 3/4 inch slices; spread with jam.
- Cut each slice into thirds; place with jam side up in a 3
quart trifle dish or a deep salad bowl.
- Cover with berries.
- Top with pudding.
- Cover and chill overnight.
- Just before serving, whip cream and sugar until stiff;
spread over pudding.
- Garnish with almonds and berries if desired.