Tropical trifle

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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