English Triffle

8 servings

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English Triffle Ingredients

1 Frozen pound cake -; (10 3/4	=== CUSTARD ===
1/3 c Sweet Sherry	8 Egg yolks
1/2 c Raspberry jam	1 1/4 c Sugar
3 c Mixed berries (sliced	1 ts Vanilla extract
Raspberries; blackberries,	2 c Milk; whole
2 Kiwi fruit; peeled, and	1/2 pt Whipping cream
Cut into chunks	2 tb Powdered sugar
2 Peaches; peeled, pitted,	Strawberries; for garnish
And cut into chunks

Instructions for English Triffle

Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9-inch straight-sided 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 medium-low 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. Dont 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. This recipe yields 8 to 10 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A30 broadcast 10-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-22-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized