Trifle

1. 1

   Line a decorative serving dish with the lady fingers or cake and pour over them the sherry.

2. 2

   The cake should be moistened but not soaked.

3. 3

   Add more sherry if necessary.

4. 4

   Chill in the refrigerator.

5. 5

   Make a pastry cream by blending the egg yolks, milk, and sugar and cooking in the top of a double boiler over hot (not boiling) water, stirring constantly.

6. 6

   As soon as the mixture begins to thicken and slightly coats the spoon, pour into a bowl to cool.

7. 7

   Do not overcook or it will curdle.

8. 8

   Pour the cooled pastry cream over the cake and refrigerate until firm.

9. 9

   To serve, cover top with a layer of whipped cream and decorate with cherries, peel, and nuts.

10. 10

    Serve well chilled.

11. 11

    If you prefer a less rich pastry cream, blend 3 egg yolks with 1/2 cup sugar, a pinch of salt, 2 tablespoons flour, and 2 teaspoons corn starch.

12. 12

    Put in the top of a double boiler over hot water and add 1 cup light cream.

13. 13

    Stir and cook until the pastry cream is thickened.

* Per serving · 4 servings · Values may vary.

No additional tips available.