Fresh Fruit Trifle Recipe

From Dorothy McNett's Recipe Book.

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Fresh Fruit Trifle

From Dorothy McNett's recipes at Make this several hours in advance, or even the day before!

1/3 cup raw sugar
3 tablespoons cornstarch
1/4 teaspoon fine sea salt
1/4 teaspoon ground allspice
2 eggs, lightly whisked
2 cups milk
1 teaspoon real vanilla extract or vanilla bean paste

1 cup sliced almonds
2 teaspoons unsalted butter
1 pound cake, sliced...or 1 pkg. ladyfingers
raspberry jam
1/2 cup sherry or orange juice
fresh raspberries and strawberries, sliced
1 cup heavy cream, whipped

In batter bowl, combine sugar, cornstarch, salt and allspice. Whisk in the eggs and milk. Cook in microwave 2 minutes. Whisk well. Cook another 2 minutes, or until thickened, adding another minute if needed. Whisk well and then blend in the vanilla. Cover the pudding and allow to stand 5-10 minutes.
In meantime, place almond slices and butter in glass batter bowl. Cook in microwave 1 minute. Stir. Cook another 1 minute or so to toast nicely. Set aside. Slice the cake into 1/2 inch slices, if using. Spread each slice of cake or the lady fingers with a little jam. Arrange the slices or lady fingers standing up along the sides and bottom of a trifle dish (or other round clear glass bowl with straight sides!) with the jam sides facing inward. Drizzle with the sherry or orange juice. Layer with the pudding, sliced fruit, and almonds. Whip the cream and spread over the top. Cover tightly and allow to stand in refrigerator several hours, or overnight.

Recipe created 1995-05-02.

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