Recipe - Strawberry Trifle Dessert

CUSTARD
1 One half tablespoon Cornstarch
One half cup Half & Half
1 Three fourths cup Whole Milk
3 tablespoon Granulated Sugar
1 teaspoon Vanilla
3 Egg Yolks, Beaten

DESSERT
10 ounce Pound or Sponge Cake
1/3 cup Strawberry Jam
3 tablespoon Cream Sherry
3 cup Strawberries
1 cup Whipping Cream
2 tablespoon Powdered Sugar
1 teaspoon Vanilla

Prepare the custard first: Mix the cornstarch with the half & half. Heat
the milk with the sugar just to boiling in a heavy saucepan. Remove from
the heat. Stir in the cornstarch mixture. Return to heat. Cook, stirring,
until the mixture thickens. Simmer 2 or 3 minutes. Remove from the heat.
Add the vanilla and the egg yolks. Whisk until almost cold. Cover. Chill.
Prepare the trifle: Cut the cake into even slices. Spread each with jam and
reassemble the cake. Cut into 2" cubes. Arrange the cubes in individual
bowls. Sprinkle with cream sherry. Wash and slice the strawberries. Set a
few strawberries aside for garnish. Divide the strawberries among the
individual bowls. Pour the custard over the strawberries and cake in the
bowls. Drizzle with a little strawberry jam. Cover each bowl. Chill. Whip
the cream until soft peaks form. Add the sugar and vanilla. Garnish each
trifle with some cut or sliced up strawberries. Top with whipped cream. Chill
briefly. Serve.

Joel Ehrlich

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini