Recipe - Rich Raspberry Trifle

3 tablespoon Raspberry jam (preserves)
12 (up to)
16 Trifle sponge cakes; or
equivalent homemade sponge
cakes
1 small Glass medium sherry (can
substitute brandy but
sherry is traditional)
2 cn (8oz) raspberries or
1 pound Fresh fruit
1 pack Raspberry jelly crystals

CUSTARD
3 Egg yolks
2 ounce Custard powder
2 tablespoon Sugar
1 pt Milk
Top with:
One half pt Double (whipping) cream
Glace cherries; angelica,
ratafias or chopped nuts to
decorate

From: u933505@student.canberra.edu.au (Ashley)

Date: 21 Nov 1995 11:38:58 0700
NOTE: The measures are English, convert as necessary (see below).

Line the trifle bowl with jam. Place the sponge in the bowl and soak with
sherry. Strain the fruit and reserve juice. Scatter the fruit on top of
the sponge.

Use a enough boiling water to dissolve jelly crystals and make up to 1 pint
with water and strained fruit juice. Cool in fridge until just beginning
to set (ie still runny). Pour jelly over raspberries assisting it if
necessary, with a knife, to soak through to the sponge cake. Cover and
refrigerate while making custard.

Make the custard as follows: beat the egg yolks and mix together with
custard powder, sugar and a little milk taken from the 1 pint. Heat the
rest of the milk until almost boiling and add the custard mixture, stirring
constantly. Cook for 1 minute and remove from heat. Allow to cool
stirring to prevent skin from forming, then pour over trifle.

Cover and refrigerate until set. Whip the cream, spread over trifle and
decorate as desired with cherries and angelica, ratafia biscuits or chopped
nuts. Serve chilled. Serves 810. American equivalents: BRITISH AMERICAN
1 T 1 One half T 1 pint 2 One half cups

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