Classic English Trifle
|Soft custard||1 Cup (16 tbs)|
|Raspberry strawberry||1⁄2 Cup (8 tbs)|
|Blanched almonds||18 , slivered|
|Grated lemon rind||1⁄2|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Candied cherries||1 Tablespoon|
|Pistachio nuts||1 Tablespoon|
In top part of a double boiler make a soft custard using 2 egg yolks, 2 tablespoons sugar, 1 cup scalded milk.
Split ladyfingers and spread with jam.
Arrange in a serving dish.
Cover with whole macaroons; sprinkle with almonds and grated lemon rind.
Pour sherry over to soak cookies.
Spoon custard over all; top with whipped cream.
Garnish with candied cherries, strips of angelica, and chopped pistachio nuts.
Refrigerate for several hours before serving.