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)
- 950 ml whipping cream
- 240 gr raspberry jam
- 180 ml cream sherry
- 150 ml milk (whole)
- 60 ml whipping cream
- 38 gr sugar
- 7 gr cornstarch dissolved in
- 2 gr vanilla
- 1 gr 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 half 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.
