MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: TRIFLE
  Categories: Desserts, Irish
       Yield: 6 servings
 
       1    Sponge cake; leftover
       1 c  Raspberry Jam
     1/4 c  Almonds, slivered
     1/4 c  Brandy:*
     3/4 c  Sherry
   1 1/2 c  Milk
       1 c  Cream, heavy
       1    Vanilla pod
       1 ts Cornstarch
       3 T  Sugar
       5    Eggs
       2 c  Cream, heavy; whipped
       8 sl Citron; *
       6    Strawberries; -OR-
       6    Crystallized violets
 
   * Anne’s note; I would use 1 cup sherry and not bother with the brandy
 
   * Citron is larger than a lemon. The fruit is not eaten but the rind
   is used as a decoration. Can be found in speciality stores, omit if
   you can't find it.
 
   “Trifle, a favorite Victorian recipe, is the perfect party recipe.
   Make it well ahead of time of time, so that the sherry and brandy
   have enough time to seep into the cake. The charm of Trifle is its
   different textures. Since these also look interesting, Trifle should
   be served in a glass bowl so that the effect can be seen to full
   advantage. As an alternative serve it in individual glass dishes.”
 
     Cut the cake into very thick slices and spread each piece with a
   generous amount of raspberry jam. Arrange the slices on the bottom of
   a large glass bowl. If you prefer to use individual dishes, divide
   the cake equally among the dishes. Sprinkle the almonds over the cake
   slices, pour on the brandy and sherry and allow it it to soak for
   about 40 minutes (but not longer as the cake will becomes soggy.
   *Anne’s note, I like it soggy, and left the cake to soak overnight.)
   Bring the milk and cream with vanilla pod to a boil in a double
   boiler. Remove from heat and discard the vanilla pod.
 
     Mix the cornstarch with the sugar and eggs and gradually pour in
   the milk and cream. Transfer the mixture back to the double boiler
   and stir until the custard becomes thick and creamy; do not allow to
   boil.
 
     Let the custard cool a little and then pour it over the cake. Let
   the cake set and when it fully cooled, spread any remaining jam on
   top, then cover with whipped cream.
 
     Decorate the trifle with citron slices and crystallized violets or
   strawberry slices. Refrigerate until ready to serve.
 
   SERVES:6-8
 
                     SOURCE: _Great British Cooking: A Well Kept Secret_
                       posted by Anne MacLellan
 
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