Base

# 8 trifle sponges
# 4 tablespoons raspberry jam
# 6 tablespoons sweet sherry
# 12 oz. (350g) frozen raspberries, partially thawed
# 2 oz. (50g) ratafia biscuits

Custard

# 1 pint (550ml) milk
# 1 vanilla pod
# 4 egg yolks
# 1 tbsp. caster sugar, plus a little for sprinkling
# one and a half tablespoons of cornflour

Topping

# three quarter pint (425ml) whipping cream
# 2 oz. (50g) flaked almonds, toasted
# glace cherries to decorate

Procedures :
# Split the sponges in half then spread each half thinly with raspberry jam # Sandwich each half back together and cut into quarters # Place in the base of three and a half pint (2 litre) glass trifle bowl # Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice # Roughly crush the ratafia biscuits and sprinkle over the raspberries # Chill for 3-4 hours # Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point # Transfer to a heatproof jug and leave to infuse for 10 minutes # Remove the vanilla pod from the milk # Place the egg yolks, cornflour and sugar in a bowl and whisk together # Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve # Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil # Cook gently for two minutes unit the custard is a thick pouring consistency # Quickly pour the custard into a cold bowl to prevent further cooking # Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming # Set aside and leave to cool # Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife # Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl # Whip the remaining cream until it holds it shape # Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries
more Free recipes Free Recipes
Category : Holiday

Newly submitted recipes

	Swiss Steak II oat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper sli [view it...]
	Swiss Steak I ix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours. [view it...]
	Swiss Bliss oat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slice [view it...]
	Sweet and Sour Pot Roast n Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - [view it...]