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English Trifle

ENGLISH TRIFLE
Lawry's The Prime Rib Restaurant Recipe

1 recipe Vanilla Pudding Sauce, cooled (Recipe Follows)
1 cup whipping cream, whipped
2 tablespoons red raspberry preserves
1 (10 inch) round sponge or white cake
1/4 cup dark Puerto Rican rum, optional
1/4 cup dry sherry
1 cup frozen raspberries, thawed
fresh raspberries for garnish

Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and sherry; sprinkle about 2 tablespoons over cake slice.

Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-sherry mixture. Place remaining whipped cream in pastry bag with fluted tip; pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving. Makes 12 servings.

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Vanilla Pudding Sauce:

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 (3 inch) piece vanilla bean or 1 teaspoon vanilla extract
1 large egg, well beaten
2 tablespoons butter or margarine

In heavy saucepan, blend sugar, cornstarch and salt; add milk and vanilla bean; blend well. Cook over medium heat, stirring constantly until thickened and bubbly; continue cooking 2 minutes. Stir small amount of hot mixture into beaten egg, return to pan and cook 2 minutes more. Remove from heat and remove vanilla bean; add butter and stir to blend. Chill thoroughly, covering top with plastic wrap to prevent skin from forming.

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