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Rich Raspberry Trifle

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CATEGORY CUISINE TAG YIELD
Fruits, Eggs, Dairy, Grains English Dessert 8 Servings

INGREDIENTS

3 tb Raspberry jam (preserves) (up to)
16 Trifle sponge cakes; or equivalent homemade sponge cakes
1 sm Glass medium sherry (can substitute brandy but sherry is traditional)
2 cn (8-oz) raspberries -or-
1 lb Fresh fruit
1 pk Raspberry jelly crystals
3 Egg yolks
2 oz Custard powder
2 tb Sugar
1 pt Milk
Top with:
1/2 pt Double (whipping) cream
Glace cherries; angelica, ratafias or chopped nuts to decorate

INSTRUCTIONS

CUSTARD
From: u933505@student.canberra.edu.au (Ashley)
Date: 21 Nov 1995 11:38:58 -0700
NOTE: The measures are English, convert as necessary (see below).
Line the trifle bowl with jam.  Place the sponge in the bowl and soak with
sherry.  Strain the fruit and reserve juice.  Scatter the fruit on top of
the sponge.
Use a enough boiling water to dissolve jelly crystals and make up to 1 pint
with water and strained fruit juice.  Cool in fridge until just beginning
to set (ie still runny). Pour jelly over raspberries assisting it if
necessary, with a knife, to soak through to the sponge cake. Cover and
refrigerate while making custard.
Make the custard as follows: beat the egg yolks and mix together with
custard powder, sugar and a little milk taken from the 1 pint.  Heat the
rest of the milk until almost boiling and add the custard mixture, stirring
constantly.  Cook for 1 minute and remove from heat.  Allow to cool
stirring to prevent skin from forming, then pour over trifle.
Cover and refrigerate until set.  Whip the cream, spread over trifle and
decorate as desired with cherries and angelica, ratafia biscuits or chopped
nuts.  Serve chilled.  Serves 8-10. American equivalents: BRITISH AMERICAN
1 T  1 1/2 T 1 pint 2 1/2 cups
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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