1 cup raspberry preserves combined with
1/4 cup framboise
1/2 cup sweet or medium dry sherry
Whipped Cream Garnish - optional
1 cup heavy cream
2 tsp vanilla extract
Method :
In the top of
a double boiler over gently simmering water, mix the sugar, cornstarch,
and egg yolks. Heat, stirring, until warm. In a separate saucepan, heat
milk and 1 cup of the heavy cream until warm; add to the mixture in the
double boiler. Stir constantly, until the mixture has thickened
significantly and coats the back of a spoon. Never let the mixture come
to a boil, and be sure that the water in the bottom of the double boiler
remains barely simmering at all times. Remove from the heat and stir in
the vanilla. Allow the mixture to cool, stirring occasionally to release
steam and excess heat. Whip the remaining cup of heavy cream and fold it
into the cooled custard until smooth.
To assemble
the trifle, spread the split ladyfingers with raspberry preserves that
have been softened with framboise. Sandwich the ladyfingers together and
cut crosswise into halves. Line the bottom and sides of a glass or
crystal bowl decoratively with half of the ladyfingers. Sprinkle with
1/4 cup of the sherry (use sweet or medium dry, depending on taste).
Pour in half the custard, cover with plastic wrap, and allow it to chill
in the refrigerator until partially set. Then repeat the procedure by
layering the remaining ladyfingers, sherry, and custard on top. Cover
and chill until set, preferably overnight.
Make the
whipped cream garnish just prior to serving. Whip the heavy cream and
vanilla together until stiff. Pipe decoratively on top of the trifle
with a rosette tip.
Trifles have
been popular in England since the eighteenth century and deserve the
very prettiest bowls.
