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English Trifle
- 1 sponge cake, stale
- 1 package (20 oz/570 g) frozen raspberries or strawberries
- 1/2 cup medium sherry 125 mL
- 1 cup whipped cream 250 mL
- Toasted almonds
- Maraschino cherries
Sherry Custard For English Trifle
- 4 egg yolks
- 1/2 cup granulated sugar 125 mL
- Pinch salt
- 1 tbsp flour 15 mL
- 1/2 to 1 cup medium sherry 125mL to 250 mL
- 4 egg whites, beaten stiff
English Trifle
- Cut sponge cake into slices and arrange in a layer in the bottom of a large glass serving bowl. Spoon a layer of semi-thawed fruit over cake. Spoon a layer of sherry custard over fruit and repeat layers finishing with a layer of custard.
- Pour 1/4 cup (50 mL) sherry over all and refrigerate 2 hours. Pour remaining sherry over all, inserting a silver knife to the bottom in several places so the sherry will soak through. Allow to mellow in fridge for at least 24 hours. Just before serving, whip cream and spread over the top. Decorate with almonds and cherries.
Sherry Custard
- In top part of double boiler, combine egg yolks, sugar, salt, flour and sherry. Cook over hot water and stir constantly until mixture thickens, about 7 minutes. Remove from heat immediately and fold in stiffly beaten egg whites. This is now ready to be added to English Trifle recipe as described.
- Serves 10 to 12.
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