English Trifle Guy Attwood

English trifle - guy attwood

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 or 2 minutes.

Blend in whole milk , whipping cream and cornstarch.

Mix.

Place over medium low heat and cook , stirring constantly , until mixture thickens , about 3 to 5 minutes.

Do not boil or mixture will separate.

Remove from heat and stir until slightly cooled.

Blend in vanilla and nutmeg.

Transfer to a bowl.

Repeat process for the two required for the trifle.

Assembly:.

Whip the cream as your mama or daddy taught you to do.

In your prettiest large crystal bowl place a little less than half the whipped cream around the bottom .

egg yolks, whole milk, sugar, whipping cream, cornstarch, vanilla, nutmeg, poundcake, cream sherry, raspberry jam, frozen raspberries