INGREDIENTS

INSTRUCTIONS

Cut pound cake in half lengthwise and trim halves to cover bottom of glass
trifle dish, or a 9-inch straight-sided glass bowl. Sprinkle cake with
Sherry to soak, and spread cake with jam, heating jam if necessary to
facilitate spreading. Place berries, kiwi and peaches on top of cake. Heat
the milk in top of double-boiler over medium-low heat until film forms on
it. Beat the eggs with the sugar and vanilla in a double-boiler until it
forms a ribbon. Then slowly pour the hot milk into the eggs, beating all
the time. Place the mixture in a heavy saucepan and stir over low heat
until the custard coats the back of a spoon, 10 to 15 minutes. Don't let it
boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice
water, stirring occasionally. Pour cooled custard over the fruit.
Refrigerate, covered, at least 4 hours. Whip cream to soft peaks. Beat in
powdered sugar and continue beating until stiff. Spread whipped cream over
the trifle and garnish with strawberries. This recipe yields 8 to 10
servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A30 broadcast 10-02-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-22-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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