Traditional English Trifle
Serves 12
| prepBake and cool 9×13 cake | |||||
| prepHave a trifle dish ready | |||||
| 950 ml whole milk | Heat milk until steaming | Temper yolks with hot milk, whisking constantly | Cook custard over medium, whisking, until thickened, 1–2 min | Whisk in vanilla, cool 5 min, whisk in butter, chill | Layer cake, fruit, custard & whipped cream three times, chill |
| 8 large egg yolks | Whisk egg yolks, sugar & cornstarch until smooth | ||||
| 100 g granulated sugar | |||||
| 30 g cornstarch | |||||
| 1 1/2 teaspoons vanilla extract | |||||
| 115 g butter, cut into small pieces | |||||
| 9×13 white or yellow cake, baked and cooled | Halve cake horizontally, brush with sherry, spread jam, cut into squares | ||||
| 120 ml cream sherry | |||||
| 3 heaping tablespoons seedless red raspberry jam or preserves | |||||
| 300 g sliced fresh strawberries | Combine strawberries, raspberries, sherry & sugar, macerate | ||||
| 125 g fresh raspberries | |||||
| 1 tablespoon cream sherry | |||||
| 12 g sugar | |||||
| 360 ml heavy whipping cream | Whip heavy cream & powdered sugar until stiff peaks, chill | ||||
| 4 g powdered sugar | |||||
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