- 12
Ingredients
- Custard:
- Ingredients
- 1 sponge cakes, (9 inch/23 cm)
- 1/4 cup(50 mL) (50 mL) raspberry jam or strawberry jam
- 2/3 cup(150 mL) (150 mL) sweet sherry or Madeira
- 1jar (28 oz/796 mL) red sour cherries, in light syrup
- 1/3 cup(75 mL) (75 mL) granulated sugar
- 1-1/4 cups(300 mL) (300 mL) broken amaretti cookie
- 1-1/2 cups(375 mL) (375 mL) whipping cream
- 1/4 cup(50 mL) (50 mL) sliced almonds, toasted
- 5 egg yolks
- 1/3 cup(75 mL) (75 mL) granulated sugar
- 3 tbsp(45 mL) (45 mL) cornstarch
- 2 cups(500 mL) (500 mL) whole milk
- 3 tbsp(45 mL) (45 mL) butter
- 1/2 tsp(2 mL) (2 mL) vanilla
Preparation
Step 1
Preparation:
Custard: In bowl, whisk together egg yolks, sugar and cornstarch. In saucepan, heat milk over medium heat until bubbles form around edge; gradually whisk one-third into egg mixture. Whisk back into pan and bring to boil over medium heat, whisking constantly; cook, whisking, until bubbling and thickened, 3 to 4 minutes. Remove from heat.
Whisk in butter and vanilla. Place plastic wrap directly on surface; let cool slightly.
Meanwhile, cut cake in half horizontally. Spread cut side of bottom with jam; replace top half, pressing to adhere. Cut into about 1-inch (2.5 cm) cubes.
Line 12-cup (3 L) trifle bowl with half of the cake pieces; brush with half of the sherry. Repeat with remaining cake and sherry. Scrape warm custard over top; place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours.
Meanwhile, in saucepan, bring cherries with syrup and sugar to boil over medium-high heat; boil until syrupy and reduced by half, about 25 minutes. Transfer to heatproof bowl; let cool. Refrigerate until cold, about 1 hour.
Transfer cherry mixture to strainer over bowl; let stand for 10 minutes to drain. Reserve syrup.
Sprinkle amaretti over custard. Spoon cherries over top; sprinkle with 2 tbsp (30 mL) of the reserved syrup.
In bowl, whip cream; spread over trifle. Sprinkle with almonds.