Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Trifle #3 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
1 9-inch sponge cake layer
3/4 Cup(s) Dry Sherry
2 Frozen raspberries
2 Frozen peaches
Chilled custard sauce
2 Egg whites
1 Cup(s) Heavy cream
1 Tablespoon(s) Sugar
1/2 Cup(s) Toasted slivered almonds
2 Cup(s) Milk
6 Egg yolks
1 Pinch(s) Salt
1 Teaspoon(s) Vanilla extract
Directions:
From: arielle@taronga.com (Stephanie da Silva)Date: Tue, 20 Jul 1993
16:22:59 GMT This is a wonderful recipe. Itcalls for frozen fruit, but
I don't see why you couldn't substitutefresh fruit if available.Thaw
and drain fruit. Slice sponge cake into three thin layers. Placeone
layer in the bottom of a serving bowl. It should be flat-bottomedand
about 10 inches across and five inches deep. If you have one ofglass,
use it because the layers of the trifle look very pretty.Sprinkle the
cake layer with one-quarter cup sherry. Spread about 1third of the
raspberries and peach slices on top. Pour one-third of thecustard over
the fruit. Repeat cake, sherry, fruit and custard layers,saving a dozen
or so raspberries for garnish. To make the topping, beategg white until
stiff and in a separate bowl, whip cream. Stir sugarinto cream and
gently fold in beaten egg white. Mound cream and eggwhite mixture over
the top of the trifle. Garnish with raspberries andtoasted almonds.
Refrigerate until ready to serve.Custard Sauce: Scald milk in a double
boiler. Meanwhile, beat egg yolksand add sugar and salt. Pour a little
hot milk into the egg yolkmixture, beating with a fork, and then stir
into the rest of the milk.Place over simmering, not boiling, water and
cook -- stirring until themixture coats a metal spoon. Pour the cutard
into a bowl and stir in thevanilla. Cover and refrigerate for one hour
or until thickened beforeadding to trifle.REC.FOOD.RECIPES
ARCHIVES/DESSERTSFrom rec.food.cooking archives. Downloaded from
Glen's MM RecipeArchive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 146
Calories From Fat: 87
Total Fat: 10g
Cholesterol: 90.4mg
Sodium: 48.9mg
Potassium: 108.5mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: 5.8g
Protein: 3.7g


Scale this recipe to Servings [?]