Raspberry and Sherry Trifle

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Raspberry and Sherry Trifle

Raspberry and Sherry Trifle

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  • Raspberry and Sherry Trifle

Additional Information

Player Type N/A
Difficulty Levels Moderate
Preparation Time (in mins) 20
Cook Time (in mins) 30
Servings 10-12
Cost per Serving No
Recipe Type Dessert
Author Paula Deen
Preparation <p>Preheat oven to 350°. Butter and flour a 13 by 9-inch baking pan. </p>
<p> </p>
<p>Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water. When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Cut the cake into large cubes, about 1 1/2-inches wide. </p>
<p> </p>
<p>Place the egg yolks, granulated sugar and remaining 1 cup sherry into the top of a double boiler. Whisk until completely combined. Place the top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise. Let cool. </p>
<p> </p>
<p>Whip the cream with the confectioners' sugar. Take half of the whipped cream and fold into the cooled custard. </p>
<p> </p>
<p>To assemble: </p>
<p> </p>
<p>In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries and 1/3 of the custard. Continue layering, ending with custard. Take the remaining whipped cream and completely cover the top of the custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries and a sprig of mint, if desired. </p>
Nutrition (per Serving) No

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