INGREDIENTS

INSTRUCTIONS

RASPBERRY SAUCE
In small saucepan, whisk together sugar, cornstarch and orange juice until
smooth; whisk in egg yolks. Cook over medium heat, whisking constantly,
until mixture comes to a full boil and thickens, about 3 minutes. Remove
from heat. Beat in cream cheese, orange rind and liqueur until smooth.
Transfer custard to a bowl, cover and chill (can be refrigerated up to 1
day.) Just before assembling trifle, whip cream and fold into custard. Cut
cake into 3/4-inch cubes. Arrange half of cubes in bottom of 10-cup trifle
bowl or deep, straight-sided glass bowl. Drizzle with half of raspberry
sauce. Add half of fruit, pressing some pieces against sides of bowl. Spoon
half of custard over fruit. Top with remaining cake cubes, patting down
lightly. Spoon remaining raspberry sauce over. Top with remaining fruit
mixture and spread with remaining custard. Cover and chill for at least 4
hours or up to 1 day. Before serving, sprinkle with toasted almonds.
Garnish with mint and raspberries, if desired.
Raspberry Sauce: Press 1 pkg (10 oz.)frozen unsweetened raspberries
(thawed) through sieve to remove seeds. You should have 1 cup of juice (add
water if necessary). Pour into small saucepan. Stir in 1/4 cup granulated
sugar and 1 1/2 tsp cornstarch until smooth. Bring to boil over medium
heat, stirring constantly until thickened. Let cool; add 2 tsp lemon juice.
Cover and refrigerate up to 2 days.
Makes 10 to 12 servings Preparation time: 35 minutes Per serving for
l2):345 calories,17g fat, 41 g carbohydrate, 4 g protein. Scanned and
formatted by Carole Walberg
NOTES : The trifle can be layered in individual dessert glasses instead of
one large bowl.
Recipe by: Homemaker's Magazine Nov/Dec'97
Posted to recipelu-digest Volume 01 Number 359 by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Dec 11, 1997

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