It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
English Trifle
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- #92893
A layered trifle topped with colorful fresh fruit is hard to beat for presentation. This one is no slouch for decadent flavor, either, with a homemade vanilla custard between the layers of cake and preserves.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 small angel food cake (10 ounce size)
1/3 cup raspberry preserves
1/3 cup medium dry sherry
4 cups fresh fruit, sliced or cut into chunks (such as oranges, seedless grapes, strawberries, blueberries raspberries, kiwis, and/or what you have on hand)
Light Custard
3 cups skim milk
1/2 cup sugar
4 tablespoons cornstarch
2 eggs, beaten
1 tablespoon vanilla extract
directions
Make custard: In heavy saucepan or double-boiler, mix milk, sugar, and cornstarch. Bring to boil.
Whisk eggs in separate bowl and quickly whisk in some of the hot mixture. Then, pour and whisk the egg mixture into the rest of the hot milk mix in the saucepan. Bring back to boil for 1 minute. Remove from heat and stir in vanilla. Chill. It will thicken as it cools.
Cut cake into 2 inch thick slices, then cut slices into 1x4 slices. Spread preserves over once side of each strip. Arrange half of the cake, jam side up, in the bottom of a 12 cup trifle bowl. Sprinkle with half of the sherry. Arrange fruit over the cake, then spoon half of the custard over this. Repeat with remaining ingredients.
Cover and chill for at least 1 hour, or up to 8 hours.
added by
melanie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
what can you use instead of the sherry
You can substitute a dry wine. If you are looking for a non-alcoholic alternative, fruit juice would work.