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Christmas Trifle desserts 16 ounces pound cake; thawed if necessary 1/2 cup raspberry jam 3 tablespoons sugar 1 1/2 tablespoons cornstarch 3 egg yolks 2 1/2 cups milk 2 teaspoons vanilla extract 1 1/2 cups heavy cream 5 tablespoons confectioner's sugar 6 tablespoons cream sherry 1/2 cup toasted almonds; sliced 10 ounces frozen strawberries halves; thawed and drained 10 ounces frozen raspberries Cut the cakes into slices 1/4-inch thick; spread out flat for several hours to dry. Spread a thin layer on half of the slices; top each with a plain slice. Cut these "cake sandwiches" into 1-inch squares and set aside. Whisk the sugar, cornstarch and egg yolks in a saucepan. Slowly whisk in milk. Cook, stirring constantly, over medium heat until thickened to the consistency of custard, about 12 to 15 minutes. Whisk in 1 teaspoon of the vanilla; set aside to cool completely. Whip the cream until soft peaks form. Beat in 3 tablespoons of confectioner's sugar and the remaining vanilla; continue beating until stiff. Chill until ready to use. Assemble the trifle: Spread 1/4 cup of the custard on bottom of a large glass bowl (2 1/2 quarts, or 10 cups). Scatter 1/3 of the cake squares on top, pressing down slightly to make an even surface. Sprinkle with 2 tablespoons each of the sherry and almonds. Pour 1/3 of the remaining custard evenly over the cake. Toss the strawberries with 1 tablespoon of confectioner's sugar, then spoon them over the custard. Follow with 1/2 of the remaining cake, 2 tablespoons each of sherry and almonds, and 1/2 of the remaining custard. Toss raspberries with remaining confectioner's sugar and spoon over custard. Cover with remaining cake, 2 tablespoons each of the sherry and almonds, and the remaining custard. Spoon reserved whipped cream over top; sprinkle with remaining almonds. Chill until ready to serve. Source: "San Diego UT 12/12/99" - Per serving: 471 Calories (kcal); 29g Total Fat; (54% calories from fat); 8g Protein; 47g Carbohydrate; 221mg Cholesterol; 233mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates NOTES : For best results, use a 2 1/2-quart glass bowl. 0 0 0 0 0 0 0 0 0 0 0 0 0 Yield: 10 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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