Recipe: English Trifle

English Trifle

Note: You can change strawberries to any other soft fruit and change the slivered almonds used as decoration to candied peel if you prefer. There are as many recipes for trifle as there are people eating it. Imagination may be your guide as long as you adhere to the order of the layers.

Custard
1 1/2 cups heavy cream
1 tablespoon grated lemon zest
4 egg yolks, beaten
1/4 cup sugar
1 1/2 teaspoons cornstarc

Assembly Ingredients
3/4 pound lady fingers, pound cake or sponge cake
6 - 8 macaroons, crushed
2 - 3 tablespoons strawberry preserves
1/3 cup sweet sherry
2 cups fresh strawberries, thickly sliced
Prepared custard (above recipe)
1/2 pint heavy cream, whipped
1/2 cup slivered almonds

METHOD:
Please use a glass bowl for this dessert.

Custard: Use a double boiler, or place a small pot over boiling water. (If you cook over direct heat, be sure to not burn.) Heat cream. When heated, turn off flame. Whisk in egg yolks, lemon zest, and sugar. Stir until sugar is melted. Whisk in cornstarch. Cook, stirring until thickened. Set aside until ready to use.

Assembly: If using pound or sponge cake, cut into pieces similar to ladyfingers. Spread pieces with a layer of preserves.

Put pieces in large bowl, side spread with preserves facing up. (This can be a double layer.) Sprinkle sherry over cake.

Toss crushed macaroons over cake layer. Cover with fruit. Pour prepared custard over all and smooth with a spatula.

Spread whipped cream over custard and sprinkle almonds over the cream. Chill for 2- 3 hours.

Serves: 6
adapted from a recipe by: Elisa Durand