OTP: Olde english Trifle

This traditional British dessert is a festive blend
of rich flavors. Layer it decoratively in a
favorite glass bowl. The whole dessert can be done
ahead of time. Bring it to the table and enjoy
with your guests.

1 pound cake, thawed if frozen
1/2 cup seedless raspberry jam
1 cup Marsala
1 cup coarsely broken armaretti
1-1/2 tablespoons cornstarch
3 egg yolks
2-1/2 cups milk
1 tablespoon vanilla extract
2 cups whipping cream, cold
3 tablespoon confectioners sugar
1/2 teaspoon almond extract
1 cup toasted sliced almonds
fresh strawberries or candied red cherries
3 tablespoons granulated sugar

Cut the cake into 1/4 inch slices and spread to dry.
Spread a thin layer of the jam on half of the slices.
Top with remaining slices and cut into 1 inch cubes
and scatter in a large bowl. Add the amaretti crumbs
and toss. Sprinkle with Marsala and toss to coat.
Whisk the grandulated sugar, cornstarch and egg yolks
together in a saucepan. Whisk in the milk in a thin
stream. Cook, stirring constantly, over medium heat
until the consistency of custard. Remove from heat
and whisk in vanilla. Cool. Pour custard over cake.
Whip cream in chilled bowl until soft peaks form.
Beat in confectioners sugar and almond extract and
beat until stiff. spoon the cream over the top of
the trifle. Scatter almonds over the top.

Refrigerate, covered with plastic wrap, up to 3 days.

Spoon into bowls and garnish with strawberries or
cherries. Serves 8 to 10.


Arthur Earl Winery - December 2006 newsletter



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