English Trifle
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Spoon deeply into English Trifle when serving. You'll want to savor each layer of pound cake, custard, strawberries, and whipped cream.
INGREDIENTS
1 recipe Angel Pound Cake
3/4 cup cream sherry, divided
1 -/2 cups fresh strawberries, hulled and halved
Trifle Custard
1 cup strawberry preserves
1-1/2 cups whipping cream
1/4 cup plus 2 tablespoons sifted powdered sugar
Fresh cut strawberries
Mint leavesSlice Angel Pound Cake into 1/4-inch slices; trim and discard crust. Line bottom of a 16-cup trifle bowl with 1/3 of cake slices; sprinkle with 1/4 cup sherry.
Arrange strawberry halves, cut side out, around lower edge of bowl. Spoon 2 cups Trifle Custard over cake slices; place half of remaining cake slices over custard. Gently spread strawberry preserves over cake; top with remaining cake slices. Pour remaining 1/2 cup sherry over trifle. Spoon remaining custard on top. Cover and chill 3 to 4 hours.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over Trifle; garnish with strawberries and mint leaves. Serve immediately.
TRIFLE CUSTARD
2 cups milk
2/3 cup whipping cream
4 eggs
2/3 cup sugar
1/2 teaspoon vanilla extractCombine milk and whipping cream in a medium saucepan; cook over low heat until warm.
Combine eggs and sugar, beating well. Gradually stir about 1/4 of warm mixture into eggs; add to remaining warm mixture, stirring constantly.
Cook over low heat, stirring constantly, until mixture thickens and coats the spoon. Remove from heat; stir in vanilla. Cool to room temperature; then chill.
Makes 3-1/2 cups