*  Exported from  MasterCook  *
 
                          AUTHENTIC ENGLISH TRIFLE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   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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