LOCATION: Recipes >> Trifle Recipes >> English Trifle
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English Trifle
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English Trifle
2 9-inch layrs sponge cake
10-12 lady fingers, split
10 oz jar raspberry jam
1 cup sweet sherry
8 egg yolks
1/2 cup sugar
4 cups half and half,scalded
2 teaspoons almond extract
1 pint whipping cream
slivered almonds,toasted
glaced cherries
Line a large crystal or trifle bowl with 1 layer of sponge cake
and make a border of lady fingers around the rim. Spread the sponge
cake with half of raspberry jam. Sprinkle with half of sherry
on top of jam and on lady fingers. Cover tightly with saran wrap
to dry. In top of double boiler, beat egg yolks with sugar until
thick. Slowly stir in scalded half and half. Cook over simmering
water until thickened. Remove from heat and stir in almond extract.
Cool. Place one half of custard into bowl on top of sponge cake.
Place the second half of cake on top; spread with remaining jam.
Sprinkle with remaining sherry. Pour remaining custard on top of
second cake layer.
Whip cream until stiff and spread over the top, allowing the lady
fingers to create an edge. Decorate the top with cherries and
almonds. Chill well. Yield 12-14 servings
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