Old Fashioned Trifle
|Sponge cake||1 (Ready Or Home)|
|Sherry||1⁄2 Cup (8 tbs)|
|Jam/Jelly||1 1⁄2 Cup (24 tbs) (Currant And Raspberry Are Favorites (Fresh Fruit, For Example Sliced Strawberries Or Peaches Or Whole Raspberries, Would Replace The Jam In The Summer)|
|Heavy cream||1⁄2 Pint|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|White sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla/Rose water||1⁄8 Teaspoon|
|Almonds||1⁄2 Cup (8 tbs), slivered, toasted|
To make the custard, scald the milk in the top of a double boiler over direct medium heat until little bubbles form around the edge.
Beat the egg yolks and blend in the sugar and salt.
Pour 1/2 cup of the hot milk into the yolks, stirring well.
Stir back into the rest of the milk, and place over simmering water.
Cook slowly, stirring constantly until the custard is thick enough to coat a spoon, 165 degrees.
Remove the custard from the heat and stir 2-3 minutes as the custard cools.
Strain through a sieve and add the flavouring.
Cool the custard, preferably over a large pan of cold water.
Stir several times as it cools.
To layer the trifle, in a deep round glass bowl, put a layer of cake.
Sprinkle with 1/4 cup of the sherry.
Spread half the jelly or jam, half the custard and the first 1/2 cup almonds over the layer.
Repeat with another layer of cake, the rest of the sherry, jam or jelly, and custard.
Cover and refrigerate for at least 1 hour.
Whip the cream.
Add sugar, salt and vanilla.
Spread the whipped cream over the custard.
Decorate with the rest of the slivered almonds.