tropical trifle
- Categories
- Desserts
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cans | (12 oz) evaporated milk |
| 4 cups | Whole milk |
| 1 cup | Plus 2 Tbls. sugar |
| 6 | Lightly beaten egg yolks |
| 2 tablespoons | Sweet sherry or dessert wine |
| (plus extra) | |
| 1 teaspoon | Vanilla |
| 1 cup | Sliced strawberries |
| 12 slices | Day old pound cake or 24 |
| Ladyfinger or 36 macaroons | |
| 3 | Mangos peeled & sliced |
| 5 | Kiwifruit peeled & sliced |
| 1 cup | Halved seedless red grapes |
Heat milks in saucepan over low heat. Add 1 cup sugar & yolks, whisking slowly so eggs don't lump. Continue to cook, stirring constantly, until mixture becomes very thick. Do not allow to boil or it will curdle. Add 2 Tbls. sherry & vanilla. Remove from heat & cool. Combine berries with 2 Tbls. sugar; set aside. Line a trifle dish (or any clear, deep dish) with cake slices. Pour half of the cooled custard over the cake, then add half of the fruit, including berries. Add another layer of cake & top with remaining custard, then fruit. Refrigerate until serving time. If desired, sprinkle more sherry over trifle before serving.
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