Saturday, May 08, 2010

No Trifle-ing Thing

My Mother often talks about the Trifle her Irish mother made. I found this version in the 1972 Family Circle Dessert Cookbook, 1975 printing. Also pictured is Eggs in Snow, which I see a lot in these vintage cookbooks, Cinnamon-Raisin Bread Pudding and 'Pots de Creme au Chocolat.' That's in addition to the 'Maurice Moore-Betty's Trifle.'

A caption about trifle is included, "This recipe was originally devised to use up stale cake, which is delicious after it soaks up the custard and sherry."


1 3/4 cups milk
1 three-inch piece vanilla bean, split, or 1 tsp. vanilla
5 egg yolks
1/2 cup sugar
1 recipe Sponge Cake (make at least 2 days ahead)
1/2 cup raspberry preserves
1/2 - 1 cup dry sherry
1 cup heavy cream
2 tablespoons Cognac
1/4 cup sliced or slivered almonds, toasted
Angelica (optional)
Heat milk with vanilla bean, if used, to scalding in top of double-boiler placed over direct heat.
Beat egg yolks and sugar with wire whisk or rotary beater until light and fluffy in medium-size bowl; slowly stir in 1 cup scalded milk; pour all back into top of double boiler.
Cook, stirring constantly, over simmering water 10 minutes or until custard thickens slightly and coats the spoon; remove from heat; stir in vanilla, if used.  Strain into a clean bowl (as opposed to?) ; cool, stirring often to prevent skin from forming; chill.
Split cake horizontally.  Spread each half generously with raspberry preserves and sandwich together again.  Slice crosswise into 1/2 inch thick slices.  Press enough slices against side and bottom of a 2-quart serving bowl to line bowl completely.  Sprinkle with some of the sherry; arrange remaining slices in center, sprinkling each layer with sherry to soak thoroughly.
Beat 1/2 cup of the cream until it holds soft peaks; fold into custard with Cognac.  Pour over sponge cake; chill several hours.  Just before serving, beat remaining cream until stiff; spoon over trifle or pipe from a pastry bag with a star tip.  Sprinkle almonds over top; decorate with slivers of angelica.

Yummmmm. What's Angelica?

I read Garwood's Sizzle last night. I do like her FBI romantic suspense, and this one was fun. I've been reading a ton of teen mysteries for the reference book I'm writing under deadline, and needed a little break.

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