Trifle
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Line a decorative serving dish with the lady fingers or cake and pour over them the sherry
2
The cake should be moistened but not soaked
3
Add more sherry if necessary
4
Chill in the refrigerator
5
Make a pastry cream by blending the egg yolks, milk, and sugar and cooking in the top of a double boiler over hot (not boiling) water, stirring constantly
6
As soon as the mixture begins to thicken and slightly coats the spoon, pour into a bowl to cool
7
Do not overcook or it will curdle
8
Pour the cooled pastry cream over the cake and refrigerate until firm
9
To serve, cover top with a layer of whipped cream and decorate with cherries, peel, and nuts
10
Serve well chilled
11
If you prefer a less rich pastry cream, blend 3 egg yolks with 1/2 cup sugar, a pinch of salt, 2 tablespoons flour, and 2 teaspoons corn starch
12
Put in the top of a double boiler over hot water and add 1 cup light cream
13
Stir and cook until the pastry cream is thickened
14
Line a decorative serving dish with the lady fingers or cake and pour over them the sherry
15
The cake should be moistened but not soaked
16
Add more sherry if necessary
17
Chill in the refrigerator
18
Make a pastry cream by blending the egg yolks, milk, and sugar and cooking in the top of a double boiler over hot (not boiling) water, stirring constantly
19
As soon as the mixture begins to thicken and slightly coats the spoon, pour into a bowl to cool
20
Do not overcook or it will curdle
21
Pour the cooled pastry cream over the cake and refrigerate until firm
22
To serve, cover top with a layer of whipped cream and decorate with cherries, peel, and nuts
23
Serve well chilled
24
If you prefer a less rich pastry cream, blend 3 egg yolks with 1/2 cup sugar, a pinch of salt, 2 tablespoons flour, and 2 teaspoons corn starch
25
Put in the top of a double boiler over hot water and add 1 cup light cream
26
Stir and cook until the pastry cream is thickened