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Old English Trifle

chef.tim.lee's picture
Ingredients
  Whole apricots 1 Can (10 oz), peeled
  Jelly roll 1
  Sweet marsala 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Hot milk 1 1⁄4 Cup (20 tbs)
  Egg yolks 3
  Crumbled macaroons 1 Cup (16 tbs)
  Heavy cream 2 1⁄2 Cup (40 tbs)
  Vanilla 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Strawberries 1 Tablespoon
  Crystallized fruits 1 Tablespoon, garnish
Directions

MAKING
1 Drain the canned apricots throughly and remove the pits.
2 In an electric blender add the apricots and puree them.
3 Slice the jelly roll neatly.
4 In the bottom of a large serving bowl, arrange the jelly roll slices reserving 4 - 6 for decoration.
5 Drizzle Marsala generously over the slices and spread apricot puree evenly over them.
6 For the custard: In a bowl,mix cornstarch and sugar add a little milk to form a paste.
7 In top of the double boiler mix the cornstarch mixture with the remaining milk and bring to a boil.
8 Cook over water,stirring constantly until the mixture is thick.
9 Remove from the heat and beat in egg yolks one by one.
10 When well blended, simmer for 10 minutes over water, stirring constantly.
11 Add in crumbled macaroons and allow to soak until soft; then beat well to dissolve.Cool.
12 Fill the dish with cutard and arrange the reserved jelly roll slices around the dish.
13 Chill in the refrigerators for 2 hours.

SERVING
14 For serving:In a bowl, add heavy cream with vanilla and some sugar,beat until thick.
15 You can either cover the custard with whipped cream or pipe whipped cream over custard,serving remainder separately.
16 Decorate with strawberries or crystallized fruits.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Apricot
Interest: 
Party
Servings: 
6

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