Old English Trifle
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||2 1⁄4 Cup (36 tbs)|
|Cream||2 Cup (32 tbs) (For Whipping)|
|Cream sherry||1⁄4 Cup (4 tbs)|
|Jelly rolls||22 Ounce (Two About 11 Ounces Each, 2 Baker'S)|
|Candied red pineapple/Red candied cherries||1 Tablespoon|
1 In the top of a double boiler, beat the yolks slightly with sugar.
2 Stir in milk and 1 cup of cream.
3 Cook, stirring constantly, over simmering water for 25 minutes, or until the mixture is thickened and coats a spoon.
4 Into a medium-size bowl,strain the custard.
5 Cool slightly; stir in the sherry.
6 Cut each jelly roll into 6 slices and line in a pretty crystal serving bowl.
7 Pour warm custard carefully over the slices; cover the bowl with foil or transparent wrap.
8 Chill thoroughly for 3 hours or more.
9 In a small bowl, beat the remaining 1 cup cream until stiff .
10 Decorate the top of trifle with Candies.