Trifle
A holiday treat that's likely to become a tradition at your house after the first time you serve it. There are countless variations on this recipe, so don't be afraid to experiment with some of your own.
INGREDIENTS
- 1½ dozen ladyfingers, split in half
- ¼ cup sherry
- 1 dozen almond macaroon cookies, broken in pieces
- ¼ cup toasted almond slices
- ¾ cup fresh strawberries, sliced
- ¾ cup fresh blueberries, sliced
- ¾ cup fresh peaches, sliced
- 1 cup custard (see separate recipe below)
- 1 pint whipped cream
In a trifle bowl, arrange ladyfingers.
Sprinkle sherry over ladyfingers.
Add one layer of macaroon cookie pieces and half of the toasted almond slices.
Add one layer of strawberries, peaches, and blueberries. Top with custard and whipped cream. Garnish with more almond slices.
How to Make the Custard
- 3 large eggs
- ¼ teaspoon salt
- ½ stick butter
- 1¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 3 cups milk
Scald milk in top of large double boiler.
In a mixing bowl, beat eggs, sugar, flour, and salt at medium speed until light and fluffy.
Add egg mixture to scalded milk; cook over medium heat, stirring constantly, until thickened.
Add vanilla and butter.
Place a piece of wax paper directly over top of surface. Cool for 30 minutes.
