AUTHENTIC ENGLISH TRIFLE

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Contributed by Mary Jo Tansy
Custard
  • 2 egg yolks
  • 2 c light cream
  • 1/4 c sugar
  • 1 T vanilla
First, make a soft, rich custard; beat 4 egg yolks until light and pale yellow. Heat light cream with sugar and vanilla. Add beaten egg yolks, while beating very hard. Then cook without boiling, stirring continuously until custard coats the spoon. Remove to a bowl. Cover and refrigerate until well chilled.

Assemble
  • Two-layer sponge cake
  • Raspberry jam
  • 2 c cream
  • ½ c powdered sugar
  • vanilla to taste
  • a dozen or so toasted almonds
  • few slivers of angelica
Cut the sponge cake (that you bake or buy) into finger-length pieces. Spread each one on one side with raspberry jam. Place half these sponge fingers in the bottom of a deep cut-glass bowl. 

Cover with half the custard. Whip the cream. Sweeten with powdered sugar and vanilla to taste. 

Cover custard with half the whipped cream. Make a second layer on top of all this. 

Top with a dozen or so toasted almonds, standing them upright in the cream (kind of like Stonehenge). 

Add a few slivers of angelica–or use small roses instead of almond and angelica.

Refrigerate for at least 12 hours.



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