*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Sponge cake -- leftover
    1       c            Raspberry Jam
      1/4   c            Almonds, slivered
      1/4   c            Brandy:*
      3/4   c            Sherry
    1 1/2   c            Milk
    1       c            Heavy cream -- or whipping
    1                    Vanilla pod
    1       t            Cornstarch
    3       tb           Sugar
    5                    Eggs
    2       c            Heavy cream -- or whipping
    8                    Citron slices -- *
    6                    Strawberries -- -OR-
    6                    Crystallized violets
   * Anne’s note; I would use 1 cup sherry and not bother
   with the brandy * Citron is larger than a lemon. The
   fruit is not eaten but the rind id used as a
   decoration. Can be found in speciality stores, omit if
   you can't find it
   “Trifle, a favorite Victorian recipe, is the perfect
   party recipe. Make it well ahead of time of time, so
   that the sherry and brandy have enough time to seep
   into the cake. The charm of Trifle is its different
   textures. Since these also look interesting , Trifle
   should be served in a glass bowl so that the effect
   can be seen to full advantage. As an alternative serve
   it in individual glass dishes.”
     Cut the cake into very thick slices and spread each
   piece with a generous amount of raspberry jam. Arrange
   the slices on the bottom of a large glass bowl. If you
   prefer to use individual dishes, divide the cake
   equally among the dishes. Sprinkle the almonds over
   the cake slices, pour on the brandy and sherry and
   allow it it to soak for about 40 minutes (but not
   longer as the cake will becomes soggy. *Anne’s note, I
   like it soggy, and left the cake to soak overnight.)
   Bring the milk and cream with vanilla pod to a boil in
   a double boiler. Remove from heat and discard the
   vanilla pod.
     Mix the cornstarch with the sugar and eggs and
   gradually pour in the milk and cream. Transfer the
   mixture back to the double boiler and stir until the
   custard becomes thick and creamy; do not allow to boil.
     Let the custard cool a little and then pour it over
   the cake. Let the cake set and when it fully cooled,
   spread any remaining jam on top, then cover with
   whipped cream.
     Decorate the trifle with citron slices and
   crystallized violets or strawberry slices. Refrigerate
   until ready to serve. SERVES:6-8
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