Trifle

I like pound cake for this recipe, but many prefer sponge.  Even sweet bread works well.  The cake element is not as important as a good Anglaise, and fresh, ripe fruit.

INGREDIENTS 

     1 recipe Pound Cake, diced into 1-inch cubes

     [1/4] cup sherry, brandy, or liqueu

    3 cups assorted fresh fruit, including strawberries, raspberries, blackberries, peeled and sliced kiwi, sliced peaches or plums, and orange segments

     1 recipe Crème Anglaise

     2 cups whipping cream

     2 TB. sugar

     1 TB vanilla extract

 METHOD

 2.  Layer the bottom of a large glass serving bowl with 1/3 of the diced cake, and drizzle with 2 tablespoons sherry. Arrange on top of the cake half of the fresh fruit.  Take care to place attractive fruits against the glass.  Add another 1/3 of the cake cubes, sherry, the remaining fruit.  Finish with the remaining cake and sherry, then pour the cooled custard sauce over the cake, evenly distributing.  Cover tightly with plastic wrap and refrigerate for 4 hours or overnight.  

3.  Just before serving, whip cream and sugar together in a large bowl using a whisk or an electric mixer. At medium peak, add vanilla and mix in.  Spread whipped cream evenly over the top of the trifle.  To serve, dig deep with a large serving spoon to scoop out cake and fruit for everyone. 

 

 

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Autumn Recipes