Description
This recipe from forepaughs restaurant in st. Paul, minnesota, a layered cake-and-berry specialty in its tall glass bowl, is a holiday show stopper. Prep time is approximate and includes chilling. (this is an adopted recipe. I have not prepared this particular version of trifle.)
Ingredients
- Egg Yolks
- Sugar
- Cornstarch
- Milk
- Butter
- Vanilla
- Whipping Cream
- Red Raspberries
- Sponge Cake
- Dry Sherry
- Toasted Sliced Almonds
- Frozen Strawberries
Instructions
- For pastry cream, in a large, heavy saucepan, combine egg yolks, 1 / 2 cup sugar and cornstarch until smooth
- Add milk and cook and stir just until mixture comes to boiling
- Remove from the heat
- Stir in butter and vanilla
- Cool, cover and chill the mixture for about 2 hours
- Fold in the whipped cream
- For raspberry sauce, in a 4- to 5-quart dutch oven, heat raspberries over low heat until thawed
- Stir in sugar
- Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites
- Cool for about 30 minutes
- Sieve to remove seeds
- Cut the sponge cake into 1-1 / 2-inch pieces
- Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl
- Sprinkle half of the sherry over cake
- Spoon 1 package of strawberries over cake to cover
- Repeat layers
- Cover and chill for up to 24 hours
- Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form
- Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds