*  Exported from  MasterCook  *
                             STRAWBERRY TRIFLE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10       oz           Angel loaf cake
      1/3   c            Strawberry jam or jelly
      1/3   c            Cream sherry OR orange juice
    3       c            Strawberries
                         Custard sauce (cf. below)
      3/4   c            Whipping cream
    2       tb           Powdered sugar
    1       t            Vanilla extract
    2       tb           Sliced almonds, toasted
    3                    Egg yolks
   Mix 1-1/2 tbsp. corstarch with 1/2 cup milk.  Heat
   1-3/4 cups of milk with 1/4 cup of sugar in a heavy
   saucepan or double boiler, just to the point of
   boiling.  Remove from the heat.  Stir in the
   cornstarch mixture until it’s smooth.  The cornstarch
   mixes better and without lumps if the milk is
   bone-chilling COLD.
   Cook, stirring constantly, until it thickens. It will
   thicken *fast*, so pay attention.  Simmer for three
   minutes and remove from the heat. Beat in 1 tsp.
   vanilla extract and 3 beaten egg yolks. Cover and
   Split the angel loaf cake into 3 layers.  Spread the
   jam between the layers and reassemble the layers.  Cut
   the cake into 2-inch cubes. Arrange the cubes in a
   2-quart serving bowl and sprinkle with the sherry or
   orange juice.  Wash the strawberries and pick out 8 to
   12 berries for later garnishing.  Remove the hulls
   from the rest of the berries and slice. Spoon the
   berries over the cake.
   Pour the chilled Custard Sauce over the berries. Cover
   the mixture and refrigerate for an hour or more.
   Meanwhile, whip the cream to soft peaks. Add the sugar
   and vanilla and whip until it forms *stiff* peaks.
   Spread the cream over the custard.
   Garnish the top with whole strawberries (the green
   hulls against the red and white background is
   particularly pleasing to the eye). Sprinkle the entire
   thing with the almonds, if you have them. Chill and
   serve within a few hours.
   Don't try to save this too long. It will get soggy
   before long and the strawberries will get mushy.  So
   eat it all at once.
   (TIP):   Make the Custard Sauce first. Cover and
   refrigerate it until it’s ready for use.
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