- 3 cups milk
- 4 egg yolks
- 1/2 cup granulate sugar
- 1/4 cup cornstarch
- 1 tsp. vanilla
- 1 small angel food cake or 1/2
- 1/2 seedless raspberry jam
- 1/3 cup dry sherry or
- 2 pkg. frozen unsweetened
raspberries, thawed and drained (300 g each)
- 1 cup whipping cream
- 2 tbsp icing sugar
- Garnish: toasted sliced
almonds, whole raspberries or candied fruit
- Cook, stirring constantly,
over medium heat until thickened. Pour through sieve into bowl; stir in
vanilla. Place plastic wrap directly on surface; refrigerate for at least 2
hours and up to 2 days. Custard: In heavy saucepan, heat milk until bubbles
start to appear around edges. Meanwhile, in bowl, beat yolks and sugar with
whisk until light and fluffy; beat in cornstarch; slowly whisk in warm milk.
Pour back into saucepan.
- Trifle: Cut cake into 3/4-inch
slices; spread with jam. Spread thin layer of custard in bottom of glass bowl
(preferably straight-sided) Arrange a layer of cake slices over custard.
Sprinkle with one-third of the raspberries. Pour one-third of the remaining
custard over berries. Repeat layers twice.
- Cover and refrigerate
- Whip cream with icing sugar;
spread over trifle.
- Garnish with sliced almonds
and raspberries or candied fruit.
- Makes 10 to 12 servings.