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Peach Melba Trifle With Sherried Custard

desserts, christmas

3 cups canned peach halves; about 15
2 pounds pound cake; or
2 pkg (each 3 oz) soft ladyfingers; halved
1/2 cup sweet sherry
3/4 cup crushed coconut macaroons; about 7
1 cup whipping cream
2 tablespoons granulated sugar
----Raspberry Sauce----
1 pkg (10 oz) frozen unsweetened raspberries; thawed
1/4 cup granulated sugar
2 teaspoons cornstarch
----Custard----
3 cups milk or half-and-half
4 egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon vanilla
1/4 cup sweet sherry
----Coconut Macaroons----
4 egg whites
1 cup granulated sugar
2 teaspoons cornstarch
1 cup shredded sweetened coconut
1/2 teaspoon vanilla

Raspberry Sauce: In fine sieve over saucepan, press raspberries through mesh; discard seeds. Whisk in sugar and cornstarch; cook over medium heat, stirring constantly, for about 5 minutes or until boiling and thickened. Let cool. Custard: In saucepan, heat milk over medium-high heat until bubbles form around edge. In small bowl, beat egg yolks, sugar and cornstarch; whisk in one-quarter of the milk. Pour back into saucepan; cook over medium-high heat, stirring constantly, for about 10 minutes or until thickened to pudding consistency. Pour into bowl; stir in vanilla and sherry. Let cool slightly. Place plastic wrap directly on surface; refrigerate for 4 hours or until chilled. (Make-ahead: Refrigerate for up to 48 hours.) Set aside about 1/2 cup of the peach halves for garnish. Cut remaining peach halves into slices; set aside. Cut cake into 1- x 1/2-inch pieces. Line bottom of 8-cup bowl with single layer of cake. Drizzle with one quarter of the sherry. Spoon on one-quarter of the custard, then one-third of the peaches over top. Drizzle with one-third of the raspberry sauce. Top with one-third of the crushed macaroons. Repeat layers twice. Top with final layers of cake, sherry and custard. Tightly cover with plastic wrap; refrigerate for 4 hours or until chilled. (Make-ahead: Refrigerate for up to 12 hours.) In bowl, whip cream with sugar; spoon over trifle. Garnish with reserved peach halves. Coconut Macaroons: In bowl, beat egg whites until frothy. Whisk sugar with cornstarch. Add to egg whites; beat until stiff glossy peaks form. Fold in coconut and vanilla. Drop by teaspoonfuls onto parchment paper-lined rimless baking sheet. One sheet at a time, bake in centre of 275°F oven for 30 minutes or until crisp. Let cool in pan on rack. Makes 48 cookies TIP: If you don't want to bake the Coconut Macaroons for the Peach Melba Trifle with Sherried Custard, you can use purchased amaretti cookies instead.

Contributor: Canadian Living Magazine, December, 2000

Yield: 10 to 12 servin

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