English Triffle

Recipe Ingredients

1		Frozen pound cake - (10 3/4 oz)
1/3 cup	78ml	Sweet Sherry
1/2 cup	118ml	Raspberry jam
3 cups	330g / 11oz	Mixed berries (sliced strawberries,
		Raspberries, blackberries, blueberries)
2		Kiwi fruit - peeled, and
		Cut into chunks
2		Peaches - peeled, pitted,
		And cut into chunks
		Custard
8		Egg yolks
1 1/4 cups	247g / 8.7oz	Sugar
1 teaspoon	5ml	Vanilla extract
2 cups	474ml	Milk, whole
1/2		Whipping cream
2 tablespoons	30ml	Powdered sugar
		Strawberries - for garnish

Recipe 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.

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

Rating

Average rating:

6.7 (3 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.