posted by Meryl 03-29-102 4:07 PM
Strawberry Trifle
10 oz Angel food cake
1/3 c Strawberry jam or jelly
1/3 c Cream sherry or orange juice
3 c Strawberries
Custard sauce (recipe follows)
3/4 c Whipping cream
2 tb Powdered sugar
1 t Vanilla extract
2 tb Sliced almonds, toasted -(optional)
3 Egg yolks
Custard Sauce:
1-1/2 tbsp. Cornstarch
1/2 cup milk
1-3/4 cups of milk
1/4 cup of sugar
1 tsp vanilla extract
3 egg yolks, beaten
Mix cornstarch with 1/2 cup milk. Heat 1-3/4 cups of milk with sugar in a heavy saucepan or double boiler, just to the point of boiling. Remove from the heat. Stir in the cornstarch mixture until it's smooth. (The cornstarch mixes better and without lumps if the milk is bone-chilling cold.) Cook, stirring constantly, until it thickens. It will thicken fast, so pay attention. Simmer for three minutes and remove from the heat. Beat in vanilla extract and egg yolks. Cover and chill.
Split the angel food cake into 3 layers. Spread the jam between the layers and reassemble the layers. Cut the cake into 2-inch cubes. Arrange the cubes in a 2-quart serving bowl and sprinkle with the sherry or
orange juice. Wash the strawberries and pick out 8 to 12 berries for later garnishing. Remove the hulls
from the rest of the berries and slice. Spoon the berries over the cake. Pour the chilled Custard Sauce over the berries. Cover the mixture and refrigerate for an hour or more.
Meanwhile, whip the cream to soft peaks. Add the sugar and vanilla and whip until it forms stiff peaks.
Spread the cream over the custard. Garnish the top with whole strawberries. Sprinkle the entire thing with the almonds, if you have them. Chill and serve within a few hours.
Don't try to save this too long. It will get soggy before long and the strawberries will get mushy. So eat it all at once.
*(TIP): Make the Custard Sauce first. Cover and refrigerate it until it's ready for use.
Strawberry Trifle Dessert
Custard:
1 1/2 tb Cornstarch
1/2 c Half & Half
1 3/4 c Whole Milk
3 tb Granulated Sugar
1 t Vanilla
3 Egg Yolks, Beaten
Dessert:
10 oz Pound or Sponge Cake
1/3 c Strawberry Jam
3 tb Cream Sherry
3 c Strawberries
1 c Whipping Cream
2 tb Powdered Sugar
1 t Vanilla
Prepare the custard first: Mix the cornstarch with the half & half. Heat the milk with the sugar just to boiling in a heavy saucepan. Remove from the heat. Stir in the cornstarch mixture. Return to heat. Cook, stirring, until the mixture thickens. Simmer 2 or 3 minutes. Remove from the heat. Add the vanilla and the
egg yolks. Whisk until almost cold. Cover. Chill.
Prepare the trifle: Cut the cake into even slices. Spread each with jam and reassemble the cake. Cut into 2" cubes. Arrange the cubes in individual bowls. Sprinkle with cream sherry. Wash and slice the strawberries. Set a few strawberries aside for garnish. Divide the strawberries among the individual bowls. Pour the custard over the strawberries and cake in the bowls. Drizzle with a little strawberry jam. Cover each bowl. Chill.
Whip the cream until soft peaks form. Add the sugar and vanilla. Garnish each trifle with some sliced strawberries. Top with whipped cream. Chill briefly. Serve.