English Berry Trifle Recipe | English Recipes
How to prepare "english berry trifle"
english berry trifle
this is pretty served in a clear glass bowl.
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks, beaten
3 tablespoons butter or margarine
2 teaspoons vanilla extract
1 teaspoon almond extract
1 (3 ounce) package ladyfingers
2 tablespoons sherry
2 cups sliced strawberries or raspberries (or both)
1 cup chilled whipping cream
2 tablespoons granulated sugar
2 tablespoons toasted slivered almonds
mix 1/2 cup sugar, the cornstarch and salt in saucepan; gradually stir in milk. heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. stir at least half of the hot mixture gradually into egg yolks. stir back into hot mixture in saucepan. boil and stir 1 minute. remove from heat; stir in butter, vanilla extract and almond extract. cover and refrigerate at least 3 hours.
split ladyfingers lengthwise into halves. layer half of the ladyfingers, cut sides up, in 2-quart glass serving bowl. sprinkle with 1 tablespoon of the sherry. layer half of the strawberries and half of the cold egg yolks mixture over ladyfingers; repeat. cover and refrigerate at least 4 hours but no longer than 8 hours.
beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. sprinkle with almonds.
yields 8 to 10 servings.
