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Add a photoServings: 8
Ingredients
- 1 x Frzn lb. cake - (10 3/4 ounce)
- 1/3 c. Sweet Sherry
- 1/2 c. Raspberry jam
- 3 c. Mixed berries (sliced strawberries, raspberries, blackberries, blueberries)
- 2 x Kiwi fruit peeled, and cut into chunks
- 2 x Peaches peeled, pitted, and cut into chunks
- 8 x Egg yolks
- 1 1/4 c. Sugar
- 1 tsp Vanilla extract
- 2 c. Lowfat milk, whole
- 1/2 pt Whipping cream
- 2 Tbsp. Powdered sugar Strawberries for garnish
Directions
- Cut lb. cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or possibly a 9-inch straight-sided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake.
- Heat the lowfat milk in top of double-boiler over medium-low heat till film forms on it. Beat the Large eggs with the sugar and vanilla in a double-boiler till it forms a ribbon. Then slowly pour the warm lowfat milk into the Large eggs, beating all the time. Place the mix in a heavy saucepan and stir over low heat till the custard coats the back of a spoon, 10 to 15 min. Do not let it boil. Strain it through a fine sieve. Cold the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit. Chill, covered, at least 4 hrs.
- Whip cream to soft peaks. Beat in powdered sugar and continue beating till stiff. Spread whipped cream over the trifle and garnish with strawberries.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 8 servings | |
| Calories 563 | |
| Calories from Fat 116 | 21% |
| Total Fat 13.17g | 16% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 413mg | 17% |
| Potassium 381mg | 11% |
| Total Carbs 105.12g | 28% |
| Dietary Fiber 4.6g | 15% |
| Sugars 52.04g | 35% |
| Protein 6.2g | 10% |
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