Forepaughs English Trifle

This recipe from forepaughs restaurant in st. Paul, minnesota, a layered cake-and-berry specialty in its tall glass bowl, is a holiday show stopper. prep time is approximate and includes chilling. (this is an adopted recipe. i have not prepared this particular version of trifle.)

Steps

For pastry cream , in a large , heavy saucepan , combine egg yolks , 1 / 2 cup sugar and cornstarch until smooth.

Add milk and cook and stir just until mixture comes to boiling.

Remove from the heat.

Stir in butter and vanilla.

Cool , cover and chill the mixture for about 2 hours.

Fold in the whipped cream.

For raspberry sauce , in a 4- to 5-quart dutch oven , heat raspberries over low heat until thawed.

Stir in sugar.

Cook , uncovered , over medium-low heat for 40 minutes or until thickened to consistency of egg whites.

Cool for about 30 minutes.

Sieve to remove seeds.

Cut the sponge cake into 1-1 / 2-inch pieces.

Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.

Sprinkle half of the sherry over cake.

Spoon 1 package of strawberries over cake to cover.

Repeat layers.

Cover and chill for up to 24 hours.

Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.

Serve the trifle topped w.

Ingredients

egg yolks, sugar, cornstarch, milk, butter, vanilla, whipping cream, red raspberries, sponge cake, dry sherry, toasted sliced almonds, frozen strawberries