112417d

English trifle

Sylvia Hodgson Merkel

Ingredients

One recipe sponge cake, one day old

or purchased pound cake, one day old

seedless raspberry jam

14 oz canned chunk pineapple

one recipe boiled custard

2 c. milk

quarter cup sugar

four egg yolks

8 oz. whipping cream

about one quarter cup sherry

trim all the brown off the cake, spread jam over the cake, cut it into 1 in. cubes. Cut the pound cake into two layers, drizzle sherry over the cake, put the cake and pineapple chunks in a bowl, put about a tablespoon of sherry into the custard, whip cream, fold two thirds of it into the custard, pour the custard over the cake/pineapple mixture. Top with the rest of the whipped cream.

Boiled custard:

In the microwave heat 2 c. milk and a quarter cup sugar for three to four minutes on high. Slightly beat 4 egg yolks, drizzle one quarter cup of the hot milk into the egg yolks and then mix the egg yolk/milk mixture back into the rest of the milk. Microwave on high four minutes, stirring twice. Blend in a food processor until smooth.

Trifle should sit in the refrigerator for several hours before you eat it.