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English recipe


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1. A favourite from England, trifles are sponge cake and cream with fruit, chocolate or other ingredients and served chilled.

2. The night before, slice the cake into half inch slices and sprinkle them with .

3. Cover lightly so it won't get stale. Let it sit to allow the alcohol to evaporate.

4. To make the pastry cream: mix sugar, and salt together in the top of a double boiler.

5. Slowly add milk to form a smooth mixture. Cook over low-medium stirring constantly until the mixture begins to thicken.

6. Slowly pour one half of the hot milk mixture into a bowl of beaten , stirring constantly.

7. Then pour all the mixture back into the double boiler and stir until it is . Add butter and vanilla, then chill.

8. The next day, spread jam on top of the sherried cake layers.

9. Layer the bottom of a bowl with one third of the cake and pour one third of the pastry cream over the top. Sprinkle with nuts. Layer the cake, cream and nuts until all of the ingredients have been .

10. Top the uppermost layer with whipped cream and garnish with maraschino cherries and almonds. Refrigerate 1 to 2 hours before serving.









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