English triffle

8 servings

Ingredients

Quantity Ingredient
1 Frozen pound cake -; (10 3/4 oz)
⅓ cup Sweet Sherry
½ cup Raspberry jam
3 cups Mixed berries (sliced strawberries;
Raspberries; blackberries, blueberries)
2 Kiwi fruit; peeled, and
Cut into chunks
2 Peaches; peeled, pitted,
And cut into chunks
=== CUSTARD ===
8 Egg yolks
1¼ cup Sugar
1 teaspoon Vanilla extract
2 cups Milk; whole
½ pint Whipping cream
2 tablespoons Powdered sugar
Strawberries; for garnish

Directions

Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9-inch straight-sided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake. Heat the milk in top of double-boiler over medium-low heat until film forms on it. Beat the eggs with the sugar and vanilla in a double-boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit.

Refrigerate, covered, at least 4 hours. Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries. This recipe yields 8 to 10 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A30 broadcast 10-02-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-22-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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