Old English Trifle
|Whole apricots||1 Can (10 oz), peeled|
|Sweet marsala||1⁄2 Cup (8 tbs)|
|Hot milk||1 1⁄4 Cup (20 tbs)|
|Crumbled macaroons||1 Cup (16 tbs)|
|Heavy cream||2 1⁄2 Cup (40 tbs)|
|Crystallized fruits||1 Tablespoon, garnish|
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.
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.