English Trifle

Submitted by United Church of God on Thu, 2011-03-03 02:00
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Description

A layered custard cake soaked in sherry and brandy topped with rasberry, macaroons, pineapple and almonds. Delicious!

Summary

Yield
Servings
Source

Cynthia McClain

Prep time2 hours

Ingredients

1⁄2Packagecustard
1 pound cake (*see unleavened recipes under "cakes" for butter poundcake)
4Ouncesherry
2Ouncebrandy
  lemon rind (grated)
2Ouncealmonds (slivered)
1Cupraspberry preserves
1Canpineapple (chunked; drained (16 oz.))
12 macaroons (crushed)
1Pintheavy cream
1Tablespoonsugar

Instructions

Prepare custard according to package directions; refrigerate until set. Pour custard into the bottom of a trifle dish or other deep bowl. Slice pound cake into 1x3-inch slices and arrange over the custard and against the sides of the bowl. Moisten with sherry and brandy. Sprinkle with lemon rind and almonds. Spoon preserves on top of that and arrange crushed macaroons and pineapple over preserves. Whip cream with sugar and spoon on the top. Sprinkle with additional almonds, if desired.

Notes

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