English Trifle -wilderness

[wilderness]

English Trifle -wilderness

Guy Attwood

CUSTARD
8 egg yolks
20 tablespoons whole milk (1 cup plus 4 Tbsp)
6 tablespoons sugar
1⁄2 cup whipping cream
5 teaspoons cornstarch, dissolved in 4 Tbsp water
1 teaspoon vanilla
1⁄4 teaspoon nutmeg, ground
TRIFLE ASSEMBLY
1 pint whipping cream
1 - sponge cake (two days old) Recipe follows.
3⁄4 cup cream sherry (use a good one)
3⁄4 cup raspberry jam
1 (10 ounce) package frozen raspberries, thawed and drained (not traditional)

Directions

Whisk yolks in a medium saucepan.
Gradually add sugar, whisking until mixture is thick and lemon colored, about 1 or 2 minutes.
Blend in whole milk, whipping cream and cornstarch; mix.
Place over medium low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE.
Remove from heat and stir until slightly cooled.
Blend in vanilla and nutmeg.
Transfer to a bowl

Cake

2 Eggs
1/2 c Sugar
2/3 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
3 tb Water
1 t Vanilla extract

1. Heat oven to 350 F. Grease and flour 8-inch round
baking pan.

2. In bowl, beat eggs at high speed of electric mixer
until foamy. Gradually add sugar beating until mixture
is double in volume.

3. Stir together flour, baking powder and salt;
alternately add with water and vanilla to egg mixture,
beating on low speed just until ingredients are
combined. Immediately pour batter into prepared pan.

4. Bake 22 to 25 minutes or until cake springs back
when touched lightly. Cool 5 minutes. Remove from pan;
cool completely on wire rack.

ASSEMBLY:
Whip the cream to stiff peaks
Place half the whipped cream on the bottom of 8” trifle bowl
Cut cake in half to make 2 layers
Drizzle sherry each layer
Drop dollops of jam and slightly less than half of the drained raspberries over the cake.
Drizzle 1/2 of the thick but liquid custard over all.
Repeat for the next layer, reserving some raspberries for the top.
(Try to plan to end with a layer of jam and raspberries as the top of the Trifle.)
Finally, completely cover the top with the remaining whipped cream.
Add a few raspberries and stand back to receive raves.
To serve, merely scoop down and place on a pretty plate.
NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.