Ingredients
- 1 (10 3/4ounce) frozen pound cake
- 1/3 cup sweet Sherry
- 1/2 cup raspberry jam
- 3 cups mixed berries (sliced strawberries, raspberries, blackberries, blueberries)
- 2 kiwi fruit, peeled and cut into chunks
- 2 peaches, peeled, pitted and cut into chunks
Custard:
- 8 egg yolks
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 1/2 pint whipping cream
- 2 tablespoons powdered sugar
- strawberries, for garnish
Directions
Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake.
Heat the milk in top of double boiler over mediumlow heat until film forms on it. Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit. Refrigerate, covered, at least 4 hours.
Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries
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By katiesuppan
on May 19, 2012
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I followed the directions to make the custard exactly and it never thickened into custard. Very disappointing after all the money and time. It took me a lot longer than 15 min to make it and it never took.
By socaltuckian
Lexington, KY
on January 16, 2010
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I had been looking for a recipe close to the one my English mother made - so glad I found this, it's pretty much exactly it. My mom didn't used to bother with fresh fruit but I did do the berries (blackberry, raspberry & blueberry - peach and kiwi seem weird to me in a trifle! and it was lovely. Took it to a dinner party where most of the guests had never had a trifle and it was raved over. Note - the custard sauce really did take almost 15 minutes, I tend to be an impatient cook and I started to worry that it wasn't thickening! But it thickened just like it said and the sauce really does make the dish. (MUCH better than the Bird's my mom used! Thank you!
By elgambo67_8997714
Gaylord, MI
on November 20, 2007
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Even though there are many variations on what I remember as a traditional trifle recipe this one looks and tates pretty darn good. Not quite like momma used to make back home in blighty but really one of the best i have found.
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