English Trifle

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen raspberries, thawed,drained,and syrup reserved
• 6 ladyfingers (1/2 of 3 oz. box)
• 6 tablespoons sweet sherry
• 8 canned peach halves
• 1/2 cup heavy cream
• 2 tablespoons sugar
• 1/4 cup sliced blanched almond, toasted
• 1 1/3 cups heavy cream
• 4 egg yolks
• 3 tablespoons sugar
• 2 tablespoons grand marnier

Recipe

• 1 prepare creme anglaise: bring 1 1/3 cups heavy cream to a boil in a small heavy saucepan; remove from heat but keep hot.
• 2 beat the egg yolks with the sugar in the top of a double-boiler until smooth.
• 3 gradually stir in hot cream, and cook, stirring constantly, over simmering water, until mixture is thick enough to coat the back of a spoon (about 10 minutes).
• 4 remove from heat, stir in grand marnier, and cool.
• 5 place drained raspberries in blender; puree; add 1 tbsp.
• 6 of raspberry syrup to thin mixture if needed; set aside.
• 7 arrange ladyfingers, dividing evenly, along the sides of 4 large wine glasses.
• 8 sprinkle each with 1 1/2 tbsp.
• 9 of sweet sherry; top with 2 peach halves.
• 10 pour cooled creme anglaise over the tops of the peach halves, dividing evenly among the glasses.
• 11 top each glass with raspberry puree; chill.
• 12 whip the 1/2 cup heavy cream in a small bowl with sugar until stiff; spoon a layer of whipped cream on each trifle.
• 13 sprinkle with toasted almonds; serve.