1 9-inch sponge cake layer
3/4 c Dry sherry
2 pk Frozen raspberries
2 pk Frozen peaches
Chilled custard sauce
2 Egg whites
1 c Heavy cream
1 tb Sugar
1/2 c Toasted slivered almonds
Custard Sauce
2 c Milk
6 Egg yolks
1/4 c Sugar
Pinch of salt
1 ts Vanilla extract
This is a wonderful recipe. It calls for frozen fruit, but I don't see why
you couldn't substitute fresh fruit if available.
Thaw and drain fruit. Slice sponge cake into three thin layers. Place one
layer in the bottom of a serving bowl. It should be flat-bottomed and
about 10 inches across and five inches deep. If you have one of glass, use
it because the layers of the trifle look very pretty. Sprinkle the cake
layer with one-quarter cup sherry. Spread about 1 third of the raspberries
and peach slices on top. Pour one-third of the custard over the fruit.
Repeat cake, sherry, fruit and custard layers, saving a dozen or so
raspberries for garnish. To make the topping, beat egg white until stiff
and in a separate bowl, whip cream. Stir sugar into cream and gently fold
in beaten egg white. Mound cream and egg white mixture over the top of the
trifle. Garnish with raspberries and toasted almonds. Refrigerate until
ready to serve.
Custard Sauce: Scald milk in a double boiler. Meanwhile, beat egg yolks
and add sugar and salt. Pour a little hot milk into the egg yolk mixture,
beating with a fork, and then stir into the rest of the milk. Place over
simmering, not boiling, water and cook -- stirring until the mixture coats
a metal spoon. Pour the cutard into a bowl and stir in the vanilla. Cover
and refrigerate for one hour or until thickened before adding to trifle.
From: Sandee Eveland
