Nana's English Trifle

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 only 9 inch round sponge cake
• 1/4 cup seedless raspberry jam
• 1/4 cup sherry wine
• 3 cups canned mixed fruit, drained or fresh mixed fruit, of your choice
• 1 1/2 cups whole milk, homogenized
• 2 tablespoons cornstarch
• 1/2 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 1 1/2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 4 tablespoons granulated sugar
• 1/2 cup red maraschino cherry
• 1/4 cup almonds, blanched and lightly toasted

Recipe

• 1 spread raspberry jam over sponge cakes.
• 2 cut cakes into 1 inch square chunks and place in base of a 2 quart round glass bowl.
• 3 sprinkle with sherry.
• 4 spread drained fruit over sponge cake.
• 5 custard---------------.
• 6 using a double-boiler, stir together milk and cornstarch in top portion of broiler.
• 7 heat water in lower broiler, then gently heat milk mixture.
• 8 add cream and sugar and continue to heat until hot, stirring frequently.
• 9 in a small bowl, add egg yolks and 1/2 cup of hot milk and stir to blend.
• 10 whisk in egg mixture into remaining sauce, continue to heat and stir constantly until thickened.
• 11 remove from heat, stir in vanilla.
• 12 cool for 10 minutes.
• 13 spoon custard over fruit.
• 14 refrigerate until ready to serve.
• 15 topping---------------.
• 16 in a chilled mixing bowl, add 1 1/2 cups whipping cream and using an electric mixer, beat until slightly thickened.
• 17 add vanilla extract and beat for a few seconds.
• 18 now add sugar gradually, beating all the while until thickened.
• 19 smooth half of the whipped cream over the surface of the trifle.
• 20 pipe remaining whipped cream decoratively around the edge of the trifle.
• 21 garnish with red maraschino cherries and almonds.