Trifle

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Photo: Page Turner E-cookbooks

Prep Time:
40 minutes
Cooking Time:
5 minutes
Servings:
8


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  • Tags for Trifle
  • main ingredients:
  • cream Pageturner Cookbook
  • almond Pageturner Cookbook
  • pinto-bean Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • United-Kingdom Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Christmas Pageturner Cookbook
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    Ingredients

    • 12 ounces pound cake
      2 tablespoons raspberry jam, melted
      1 cup sliced almonds, toasted
      1 cup dry sherry
      1/4 cup brandy
      2 cups heavy cream
      2 teaspoons super fine sugar
      3 cups Custard crean

      2 cups fresh raspberries

    Directions

    Cut the pound cake into 1 inch cubes, and combine with the melted raspberry.
    In a round serving glass bowl, alternate layers of pound cake and custard sauce. Sprinkle with 1/2 of the almonds. Pour the sherry and brandy over and let steep for 30 minutes.
    Whip the cream until stiff, gradually adding the sugar. Save a dozen raspberries for garnish. Scatter the rest over the cake, then spread 1/2 of the cream.
    Using a pastry bag fitted with a large decorative tip, decorate the cake with the remainder cream. Garnish with raspberries and sprinkle with almonds. Serve chilled.

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