Trifle
I have a trifle dish that I’ve never used for trifle. I’ve made seven-layer salad in it twice in ten years. I decided it was time. It’s significantly more work than I expected. It took about three hours.
I used the Oreo Cake white layer for the cake. The rest of the recipe was from Amanda’s Kitchen (some neat not-recipe information there). Everything went smoothly. I used blackberries because I didn’t feel like cutting up strawberries and The Laird doesn’t like raspberries. I left out the sherry. It was yummy.
It occurs to me that a trifle is basically a very large desert crepe – a perfect breakfast food with fruit, dairy, and eggs.
In case that link breaks at some point, the recipe:
For the custard layer
4 cups whole milk
8 egg yolks
1/2 cup sugar
4 tablespoon cornstarch
1 1/2 teaspoon vanilla extract
1/2 cup butter
For the cake layer
9×13 white or yellow cake, baked and cooled
1/2 cup cream sherry
3 heaping tablespoons seedless red raspberry jam or preserves
For the fruit layer
2 cups sliced fresh strawberries
1 cup fresh raspberries
1 tablespoon cream sherry
1 tablespoon sugar
Whipped cream
1 1/2 cups heavy whipping cream
1 teaspoon powdered sugar
I am turning into my grandmother: Are instructions really necessary?
The only thing not-obvious is to cut up the cake into 1-inch cubes and spread the jam on a cut edge. Much easier to do if you cut it in half vertically then into 1-inch strips, spread the jam, then chop the strips into cubes.
Custard reminders: Temper the eggs and be sure it boils (“burps” is more like it) for 5 minutes while constantly stirring.
I macerated the berries because they were large and out-of-season (i.e. not very sweet).
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