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Full Online Book HomeLearning KitchenDesserts - Trifle - Raspberry-peach Trifle
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Desserts - Trifle -  Raspberry-peach Trifle Post by :magikking Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2062

Click below to download : Desserts - Trifle - Raspberry-peach Trifle (Format : PDF)

Desserts - Trifle - Raspberry-peach Trifle

9-inch sponge cake layer
3/4 cup dry sherry
2 packages frozen raspberries
2 packages frozen peaches
Chilled custard sauce
2 egg whites
1 cup heavy cream
1 tablespoon sugar
1/2 cup toasted slivered almonds


Thaw and drain fruit.

Slice sponge cake into three thin layers. Place one layer in the bottom of a serving bowl. It should be flat-bottomed and about 10 inches across and five inches deep. If you have one of glass, use it because the layers of the trifle look very pretty.

Sprinkle the cake layer with one-quarter cup sherry. Spread about 1 third of the raspberries and peach slices on top. Pour one-third of the custard over the fruit. Repeat cake, sherry, fruit and custard layers, saving a dozen or so raspberries for garnish.

To make the topping, beat egg white until stiff and in a separate bowl, whip cream. Stir sugar into cream and gently fold in beaten egg white. Mound cream and egg white mixture over the top of the trifle. Garnish with raspberries and toasted almonds. Refrigerate until ready to serve.


Custard Sauce:
2 cups milk
6 egg yolks
1/4 cup sugar
pinch of salt
1 teaspoon vanilla extract


Scald milk in a double boiler. Meanwhile, beat egg yolks and add sugar and salt. Pour a little hot milk into the egg yolk mixture, beating with a fork, and then stir into the rest of the milk.

Place over simmering, not boiling, water and cook -- stirring until the mixture coats a metal spoon. Pour the custard into a bowl and stir in the vanilla. Cover and refrigerate for one hour or until thickened before adding to trifle.
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1 pkg (3.9 oz) instant chocolate pudding mix 2 c cold milk 1 loaf (10 3/4 oz) frozen pound cake, thawed 2 c fresh OR frozen raspberries, thawed 1 c raspberry preserves Whipped topping Mix pudding and milk according to package directions. Chill. Cut pound cake into 1 in cubes.Place half in a 2 quart glass bowl. Gently stir together raspberries and preserves. Spoon half of this mixture over cake. Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer remaining berries and pudding.
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1 1/2 quarts milk 1 1/2 cups sugar 2 tablespoons cornstarch 6 eggs 1/2 cup sherry 2 cups cream, whipped 1 1/2 pounds pound cake, sliced Raspberry or strawberry preserves Pour the milk into the top of a double boiler. In a mixing bowl, beat together the sugar, cornstarch and eggs until smooth. Add to the milk and heat until the mixture is thickened, stirring constantly. Set aside to cool. Add the sherry to the cooled custard. Whip the cream and set aside. Arrange the cake slices in a 13 X 9 X 2-inch baking pan. Spread with preserves, then top
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