Trifle (Meredith)

Recipe Ingredients

8 cups	1896ml	Sponge cake cubes - (1")
1 cup	237ml	Sherry
1/2 cup	118ml	Raspberry - apricot or
		Jam
2		Eggs
1		Egg yolk
1 3/4 cups	414ml	Milk
1/4 cup	49g / 1.7oz	Granulated sugar
1		Egg white
1 tablespoon	15ml	Powdered sugar
1 cup	237ml	Whipping cream
1/4 teaspoon	1.3ml	Vanilla
1/4 cup	23g / 0.8oz	Slivered almonds for garnish

Recipe Instructions

Place half cake cubes in bottom of 2-quart clear glass bowl. Moisten with some of the sherry. Cover with jam. Top with remaining cake cubes. Add enough additional sherry to moisten cake well.

In saucepan beat eggs and egg yolk. Stir in milk and granulated sugar. Cook and stir until custard coats a metal spoon.

Remove from heat. Cool at once in ice water; stir occasionally. Spoon cooled custard over cake.

Beat egg white to soft peaks. Gradually add powdered sugar, beating until stiff peaks form. Whip cream with vanilla. Fold in egg white.

Pile mixture atop custard. Refrigerate 6 hours or overnight. Garnish with slivered almonds.

Source:
Better Homes and Gardens Cookbook," Meredith

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