Forepaughs English Trifle

Total Time: 3 hrs 5 mins Preparation Time: 2 hrs 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 8 egg yolks
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 2 1/2 cups milk
• 2 tablespoons butter
• 1 teaspoon vanilla
• 2 cups whipping cream, whipped
• 3 (36 ounce) packages red raspberries, frozen
• 1 cup sugar
• 1 small sponge cake (9x9x2-inch)
• 1/4 cup dry sherry, divided
• 1 cup whipping cream
• 1/2 cup toasted sliced almonds
• 2 (20 ounce) packages frozen strawberries, thawed and sliced
• 1 tablespoon sugar

Recipe

• 1 for pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth.
• 2 add milk and cook and stir just until mixture comes to boiling; remove from the heat.
• 3 stir in butter and vanilla.
• 4 cool, cover and chill the mixture for about 2 hours.
• 5 fold in the whipped cream.
• 6 for raspberry sauce, in a 4- to 5-quart dutch oven, heat raspberries over low heat until thawed; stir in sugar.
• 7 cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites.
• 8 cool for about 30 minutes; sieve to remove seeds.
• 9 cut the sponge cake into 1-1/2-inch pieces.
• 10 begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.
• 11 sprinkle half of the sherry over cake.
• 12 spoon 1 package of strawberries over cake to cover.
• 13 repeat layers.
• 14 cover and chill for up to 24 hours.
• 15 beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.
• 16 serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds.
• 17 note: if you like, layer ingredients in individual dessert dishes.