English Trifle

In this luscious dessert sponge cake is spread with jam and drizzled with sherry, then layered with custard and cream.

Ingredients:

• 4 egg yolks
• 2 c heavy cream
• 1/4 c sugar
• 1 T vanilla
• 1/2 c sherry
• Raspberry jam
• Toasted Almonds
• Fresh raspberries (frozen will work)
• 2 C heavy whipping cream
• 1/2 C powdered sugar
• 1 tsp. Vanilla
• Prepared two-layer sponge cake or lady Fingers

Directions:

Make a soft, rich custard by beating 4 egg yolks until light and pale yellow. Heat 2 cups cream with 1/4 cup sugar. Add beaten egg yolks, while stirring continuously until custard coats the spoon. Remove to a bowl. Stir in 1 tablespoon vanilla. Cover and refrigerate until well-chilled. Cut the two layer sponge cake into finger-length pieces. Spread one side with Raspberry jam. Layer in a deep cut glass bowl. Lightly drizzle 1/2 of the sherry over the cake. Layer with the custard and Whipping Cream (whip 2 cups heavy cream, 1 teaspoon Vanilla and 1/2 cup sugar till it forms soft peaks.) Repeat, ending with whipping cream. Top with a dozen or so toasted almonds, standing upright in the cream around the outside edge. Add berries in the center. Refrigerate at least 12 hrs.

Number of Servings: 8