English Trifle
Nutrition
Calories: 287 kcalCarbohydrates: 42 gProtein: 14 gFat: 19 gSaturated Fat: 12 gCholesterol: 123 mgSodium: 162 mgFiber: 5 gSugar: 30 gVitamin A: 14.025 IUCalcium: 132 mgIron: 14 mg
Ingredients
- 1/2 cup sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 3 cups milk
- 1/2 cup dry sherry or other dry white wine or white grape juice
- 3 each large egg yolks
- 3 tbsp stick margarine or butter**
- 1 tablespoon vanilla extract
- 6 oz ladyfinger
- 1/2 cup strawberry preserves
- 1 pt fresh strawberries sliced or 1 package (10 ounces) frozen sliced strawberries, thawed
- 1 cup heavy or whipping cream
- 2 tbsp sugar
- 2 tablespoons sliced almonds toasted
Instructions
- Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla. Cover and refrigerate about 3 hours or until chilled.
- Separate ladyfingers horizontally in half. Spread cut sides with preserves. Layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding in 2-quart serving bowl; repeat. Arrange remaining ladyfingers around edge of bowl in upright position and with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.) Cover and refrigerate.
- Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over dessert. Sprinkle with almonds. Refrigerate and remaining dessert.