Yield: 6 Servings
|½ cup||Half & half|
|1¾ cup||Whole milk|
|3 tablespoons||Granulated sugar|
|3 \N||Egg yolks; beaten|
|1 \N||10-oz pound or sponge cake|
|⅓ cup||Strawberry jam|
|3 tablespoons||Cream sherry|
|1 cup||Whipping cream|
|2 tablespoons||Powdered sugar|
From: joel.ehrlich@... (Joel Ehrlich) Date: Fri, 3 Feb 1995 01:00:00 GMT Prepare the custard first: Mix the cornstarch with the half & half. Heat the milk with the sugar just to boiling in a heavy saucepan. Remove from the heat. Stir in the cornstarch mixture. Return to heat. Cook, stirring, until the mixture thickens. Simmer 2 or 3 minutes. Remove from the heat.
Add the vanilla and the egg yolks. Whisk until almost cold. Cover. Chill.
Prepare the trifle: Cut the cake into even slices. Spread each with jam and reassemble the cake. Cut into 2" cubes. Arrange the cubes in individual bowls. Sprinkle with cream sherry. Wash and slice the strawberries. Set a few strawberries aside for garnish. Divide the strawberries among the individual bowls. Pour the custard over the strawberries and cake in the bowls. Drizzle with a little strawberry jam. Cover each bowl. Chill. Whip the cream until soft peaks form. Add the sugar and vanilla. Garnish each trifle with some sliced strawberries. Top with whipped cream. Chill briefly. Serve.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .