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I made this decadent dessert for a recent Christmas party. It’s a very grown up desert with the wonderful advantage that it can be made well ahead of time.

A Pat & A Pinch - Traditional English Trifle

The recipe is from the Silver Palate Good Times Cookbook. Although it calls for a Sara Lee Pound cake, which can be found in the freezer section of almost and U.S. grocery store, any fine crumbed pound cake will do the job. I used the pound cake recipe in Rose Levy Beranbaum’s The Cake Bible and made my own.

I baked the pound cake several days before assembly and prepared the custard the day before assembly. The trifle was assembled the day before the party and refrigerated.

1 Sara Lee pound cake (10 3/4 ounces), thawed or any fine crumbed pound cake

1/2 cup seedless raspberry jam

1 cup coarsely broken Amaretti cookies

1 cup Marsala wine

3 tablespoons granulated sugar

1 1/2 tablespoons cornstarch

3 egg yolks

2 1/2 cups milk

1 teaspoon vanilla extract

2 cups heavy or whipping cream, cold

3 tablespoons icing or confectioners’  sugar

1/2 teaspoon almond extract

1 cup toasted almonds

fresh strawberries or raspberries for garnish

A Pat & A Pinch - Traditional English Trifle

Cut the cake into 1/4 inch slices and spread flat on a surface to dry for several hours. Spread a thin layer of the jam on half of the slices. Top with the remaining cake slices. Cut the cake sandwiches into 1 inch cubes and scatter in a large glass bowl.

Add the amaretti crumbs and toss together. Sprinkle with the Marsala and toss to coat.

Whisk the granulated sugar, cornstarch, and egg yolks together in a medium saucepan. Whisk in the milk in a thin, steady stream. Cook, stirring constantly, over medium heat until thickened to the consistency of a custard. Remove from heat and whisk in the vanilla. Cover with plastic wrap directly touching the custard, so as to avoid the custard developing a skin. Let cool completely. Refrigerate until assembly.

Pour the cooled custard over the cake mixture.

Whip the cream in a chilled bowl until soft peaks form. Beat in the icing sugar and almond extract continuing to beat until stiff. Spoon or pipe  the cream mixture over the trifle. Arrange the fresh berries to your liking, and scatter the almonds over the top. Refrigerate, covered with plastic wrap, until ready to serve, up to 3 days.

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