Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Angel loaf cake
1/3 c Strawberry jam or jelly
1/3 c Cream sherry OR orange juice
3 c Strawberries
3/4 c Whipping cream
2 tb Powdered sugar
1 ts Vanilla extract
2 tb Sliced almonds -- toasted
-(optional)
3 Egg yolks
Custard Sauce:
1 1/2 tb Corn starch
1/2 c Milk
1 3/4 c Milk
1/4 c Sugar
1 ts Vanilla extract
3 Egg yolks -- beaten
Custard Sauce:
Mix corn starch with 1/2 cup milk. Heat 1-3/4 cups of milk with
sugar in a heavy saucepan or double boiler, just to the point of
boiling. Remove from the heat. Stir in the corn starch mixture
until it's smooth. The corn starch mixes better and without lumps
if the milk is bone-chilling COLD.
Cook, stirring constantly, until it thickens. It will thicken
*fast*, so pay attention. Simmer for three minutes and remove from
the heat. Beat in 1 ts vanilla extract and 3 beaten egg yolks.
Cover and chill.
Trifle:
Split the angel loaf cake into 3 layers. Spread the jam between the
layers and reassemble the layers. Cut the cake into 2" cubes.
Arrange the cubes in a 2 qt serving bowl and sprinkle with the
sherry or orange juice. Wash the strawberries and pick out 8 to 12
berries for later garnishing. Remove the hulls from the rest of the
berries and slice. Spoon the berries over the cake.
Pour the chilled Custard Sauce over the berries. Cover the mixture
and refrigerate for an hour or more. Meanwhile, whip the cream to
soft peaks. Add the sugar and vanilla and whip until it forms
*stiff* peaks. Spread the cream over the custard.
Garnish the top with whole strawberries (the green hulls against
the red and white background is particularly pleasing to the eye).
Sprinkle the entire thing with the almonds, if you have them. Chill
and serve within a few hours.
Don't try to save this too long. It will get soggy before long and
the strawberries will get mushy. So eat it all at once.
Tip: Make the Custard Sauce first. Cover and refrigerate it until
it's ready for use.
