1,000 Calorie-A-Bite Trifle

Recipe Ingredients

		Fruit
3		Pears
8 oz	227g	Raspberries - (tinned or fresh)
1		Passion fruit
		Dry sherry - (1 bottle)
		Sponge Cake
1/2 cup	99g / 3.5oz	Butter
10 tablespoons	150ml	Sugar - castor
1 1/4 cups	200g / 7.1oz	Flour - self-raising
2		Eggs - (slightly whisked)
		Custard
2		Eggs
1 pinch		Salt
1 pinch		Nutmeg
10 oz	284g	Double cream - (or use whipping cream)
		Topping
10 oz	284g	Double cream
		Roast almonds

Recipe Instructions

Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator.

Preheat oven to 350 F. Cream butter and sugar until light and fluffy. Add eggs and about 2 T of flour and beat. Fold in rest of flour. Bake in 7-inch square tin for 25-30 mins until brown. Let cool. Slice into fingers and arrange on top of fruit. More sherry may be added at this point.

Pour one large glass of sherry. Mix eggs and add all ingredients to small bowl. Place bowl in pan of simmering water. Stir continuously with wooden spoon, sipping sherry, until custard thickens. This takes about ten minutes. Pour custard on top of sponge. Chill in fridge. Whip cream until stiff and smooth over top of custard. Arrange almonds decoratively.

NOTES:

The title says it all -- This recipe is my own invention.

Source:
Angi Lamb

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

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

Click a star to rate this recipe.