|
Featured Cookbook
ORDER/INFO
-
Honey Cake
-
Maple Chiffon Pie
-
Raspberry Trifle
Book Description
We may love the dazzling caramel cages, gold leaf, and apricot coulis of restaurant desserts, but when we're in our own kitchens, a blueberry pie is more likely to fill the bill. For birthdays, a tall devil's food cake is still just the right thing. And during those precious weeks when fresh strawberries are available, who wants anything fancier than strawberry shortcake?
... (more)
Mom's Best Desserts : 100 Classic Treats that Taste As Good Now As They Did Then
Authors: Fran Raboff
Date: October 2002
ISBN: 1580174809
Publisher: Storey Publishing, LLC
Paperback
ORDER/INFO
|
Did this taste any better when it was known as Tipsy Parson? This English dessert a favorite no matter where it is served, no matter what it is called.
Servings: 16
-
Custard
-
4 large egg yolks
-
1/4 cup sugar
-
2 tablespoons cornstarch Pinch of salt
-
2 1/2 cups hot (not boiling) milk
-
2 tablespoons brandy
-
1 cup heavy whipping cream
-
Cake and Fruit
-
1 pound cake (12 ounces) or sponge cake
-
1/2 cup raspberry jam
-
1/2 to 2/3 cup cream sherry
-
2 packages (10 ounces each) frozen raspberries, thawed and drained, or 2 cups fresh raspberries, sweetened with sugar to taste, and drained
-
Garnish
-
1 cup heavy whipping cream
-
2 tablespoons sifted confectioners' sugar
-
1/4 teaspoon almond extract
-
1/2 cup toasted slivered almonds
-
1/4 cup fresh raspberries
-
To make the custard, in the top part of a double boiler, beat the egg yolks with a wire whisk until thick and lemon colored. Mix in the sugar, cornstarch, and salt. Place over simmering water. Gradually add the milk and cook, stirring constantly, until the mixture thickens and coats a metal spoon.
-
Remove the custard from the heat. Stir in 1 tablespoon of the brandy. Cover the surface of the custard with plastic wrap and place the bowl in a pan of ice water until chilled, stirring occasionally.
-
Whip the cream until stiff Stir in the remaining 1 tablespoon of brandy, then fold into the cold custard.
-
To assemble the trifle, cut the cake into 1/4 inch slices (18 to 20 slices). Spread a layer of jam on half the cake slices, then sandwich the slices together. Using a pastry brush, soak both sides of the cake sandwiches with the sherry, then cut them into four equal pieces. Arrange half of the cake sandwiches over the bottom and partway up the sides of the bowl. Spoon on half of the berries. Spread half of the custard over the berries. Repeat the layers with the remaining cake pieces, berries, and custard.
-
Cover the trifle with plastic wrap and refrigerate for several hours, or for up to 2 days.
-
Before serving, whip the cream for the garnish until soft peaks form. Add the confectioners' sugar and almond extract and beat until stiff Pipe the whipped cream on top of the trifle. Sprinkle the toasted almonds over the top and garnish with the fresh raspberries. Serve in dessert dishes.
More From This Book:
-
Honey Cake
-
Maple Chiffon Pie
-
Raspberry Trifle
|
|
