Saturday, August 22, 2015
Raspberry Trifle.... Mmmmmmm
Have you ever made Trifle? It is so easy, and soooooo good! It has been a "few" years since I've made one, so I had to stop and think how to do it. :) I don't "follow a recipe" so I can't give you accurate measurements, but you don't really need them. Here's what I do: Instead of a pound cake I start with an angel food cake. I break up the entire cake into small chunks. Place half the broken cake into a pretty glass bowl, I use a medium sized straight sided bowl. Sprinkle the cake lightly (or heavily, if you prefer) with cooking sherry. Add several generous tablespoons of a good quality raspberry jam and smoosh it around to coat the cake chunks. Add remaining chunks of cake and repeat with more sherry and jam. The cake should be well moistened. Smooth out into a nice even layer in the bottom of your bowl, and if necessary, wipe down the sides of the bowl. Cover bowl with plastic wrap. I do this in the evening, and let it sit overnight so the sherry and jam flavours can meld.
Whip 1 cup whipping cream (1/2 pint carton) until it will hold a soft peak. Add sugar to sweeten (about 1tblspn.?) and 1/4 tsp. each vanilla extract and almond extract. Stir in well. Spread sweetened cream on top of pudding layer. Garnish with fresh raspberries and/or toasted almonds. Refrigerate until serving time. Be prepared for lots of lip smacking!
Note: It's just as good made at other times of the year too, without the fresh berry layer.
Life is uncertain. Eat dessert first.