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Recipe Name: Authentic English Trifle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 1

Ingredients: Directions:
First, make a soft, rich custard: beat 4 egg yolks until light and
pale yellow. Heat 2 cups light cream with 1/4 cup sugar and 1
tablespoon orange flower water or vanilla. Add beaten egg yolks, while
beating very hard. Then cook without boiling, stirring continuously
until custard coats the spoon. Remove to a bowl. Cover and
refrigerate until well chilled. Cut a two-layer sponge cake (that you
bake or buy) into finger-length pieces. Spread each one on one side
with raspberry jam and quickly dip in 1/2 cup sherry. Place half these
sponge fingers in the bottom of a deep cut-glass bowl. Cover with half
the custard. Whip 2 cups cream. Sweeten with 1/2 cup icing sugar and
vanilla to taste. Cover custard with half the whipped cream. Make a
second layer on top of all this. Top with a dozen or so toasted
almonds, standing them upright in the cream, add a few slivers of
angelica - or use small roses instead of almonds and angelica.
Refrigerate at least 12 hours. This beautiful dessert never fails to
create a sensation, yet is easy to prepare. ~from The Best of Mme
Jehane Benoit From: Sandee Eveland

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