English Trifle
as posted on the Forum
by BobSG
1/2 cup sugar
3 T. cornstarch
1/4 t. salt
3 cups milk
1/2 cup dry sherry or dry white wine
3 egg yolks, beaten
3 T. margarine or butter
1 T. vanilla
2 packages (3 ounce each) ladyfingers
1/2 cup strawberry preserves
1 pint strawberries, sliced or 1 pkg. (12 ounces) frozen
strawberries, thawed
1 cup heavy whipping cream
2 T. sugar
2 T. toasted slivered almonds
Mix 1/2 cup sugar, the cornstarch and salt in 3-quart
saucepan. Gradually stir in milk and sherry. Heat to boiling over
medium heat, stirring constantly.
Boil and stir 1 minute. Stir at least half of the hot mixture
gradually into the egg yolks, being careful not to shock them
(they will curdle if done too quickly). Stir into hot mixture in
saucepan. Boil and stir 1 minute; remove from heat. Stir in
margarine and vanilla. Cover and refrigerate about 3 hours or
until chilled.
Cut ladyfingers lengthwise in half. Spread each half with
strawberry preserves. Layer one-fourth of the ladyfingers, cut
sides up, half of the strawberries and half of the pudding in
trifle dish or 2-quart serving bowl; repeat. Arrange remaining
ladyfingers around edge of bowl in upright position and with cut
sides toward center. (It may be necessary to ease ladyfingers
gently down into pudding about 1 inch so they remain upright.)
Cover and refrigerate.
Beat whipping cream and 2 T.. sugar in chilled medium bowl until stiff. Spread over dessert. Sprinkle with almonds. 10 servings; 390 calories a serving
From Betty Crocker's 40th Anniversary edition cookbook
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
