*  Exported from  MasterCook  *
                        ENGLISH TRIFLE - GUY ATTWOOD
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ethnic                           Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    To 2 small pound or sponge
                         Cake - two days old
      3/4   c            Raspberry jam
    2                    Half pints whipping cream
      3/4   c            Cream sherry (use a good one
    1                    10 oz package frozen raspber
                         Thawed and drained
    2                    Recipes of custard (below)
                         Chocolate drizzle
                         -  not traditional
    4                    Egg yolks
   10       tb           Whole milk (1/2 cup plus 2 T
    3       tb           Sugar
      1/4   c            Whipping cream
    2 1/2   ts           Cornstarch dissolved in 2 Tb
      1/2   ts           Vanilla
      1/8   ts           Ground nutmeg
   This recipe was given to me by my Grandmother who came
   over to America in 1895 from England. I have altered
   it slightly. As far as I know it is relatively
   original, or as original as any type of recipe, such
   as this, can be. It is not only addictive and decadent
   but pretty to look at as well. This is a special
   occasion dessert.
   Whisk yolks in a medium saucepan. Gradually add sugar,
   whisking until mixture is thick and lemon colored,
   about 1-2 minutes. Blend in milk, whipping cream and
   cornstarch mix. Place over medium low heat and cook,
   stirring constantly until mixture thickens, about 3-5
   from heat and stir until slightly cooled. Blend in
   vanilla and nutmeg. Transfer to a bowl and repeat
   process for the two required for TRIFLE.
   ASSEMBLY:  Whip the cream as your MaMa or Daddy taught
   you to do. In your prettiest large crystal bowl (salad
   bowl size) place a little less than half the whipped
   cream around the bottom and half way up the sides.
   Break 1/2 of the cakes into bite sized pieces and drop
   randomly all over the cream.  Drizzle sherry over all
   and drop dollops of jam and slightly less than half of
   the drained raspberries over the cake. Drizzle 1/2 of
   the thick but liquid custard over all. Repeat for the
   next layer, reserving some raspberries for the top.
   (Try to plan to end with a layer of jam and
   raspberries as the top of the Trifle.)  Finally,
   completely cover the top with the remaining whipped
   cream. Drizzle a little chocolate on top in any
   pattern you think looks good. Add a few raspberries
   and stand back to receive your raves.  To serve,
   merely scoop down and place on a pretty plate.
   NOTE:  Make about 4 hours before serving. Cover with
   plastic wrap and refrigerate.
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