English trifle #4

Yield: 12 Servings

Measure Ingredient
2 \N 9-inch layers sponge cake (up to)
12 \N Lady fingers; split
1 \N Jar (10-oz) raspberry jam
1 cup Sweet sherry
8 \N Egg yolks
½ cup Sugar
4 cups Half and half;scalded
2 teaspoons Almond extract
1 pint Whipping cream
\N \N Slivered almonds;toasted
\N \N Glaced cherries

From: "Jean-Marie Ostiguy" <ostiguy@...> Date: 4 Dec 1995 16:49:00 -0600 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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