Ingredients
- 1895 from england
- 10 raspber (frozen)
- 4 egg yolks
- 2 recipes of custard
- 1/2 whipped cream around the bottom
- 1/2 way up the sides
- 1/2 cakes bite sized (into pieces)
- 2 pints whipping cream
- 3/4 c raspberry jam
- 3/4 c cream sherry
- 10 tb milk (whole)
- 1/4 c whipping cream
- 3 tb sugar
- 2 1/2 ts cornstarch dissolved in
- 1/2 ts vanilla
- 1/8 ts nutmeg (ground)
cream. Drizzle sherry over all and drop dollops of jam and slightly less than half of the drained raspberries over the cake. Drizzle 1/2 of the thick but liquid custard over all. Repeat for the next layer, reserving some raspberries for the top. (Try to plan to end with a layer of jam and raspberries as the top of the Trifle.) Finally, completely cover the top with the remaining whipped cream. Drizzle a little chocolate on top in any pattern you think looks good. Add a few raspberries and stand back to receive your raves. To serve, merely scoop down and place on a pretty plate. NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.
