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Add a photoServings: 6
Ingredients
- 1Â 1/2 Tbsp. Cornstarch
- 1/2 c. Half & half
- 1Â 3/4 c. Whole lowfat milk
- 3 Tbsp. Granulated sugar
- 1 tsp Vanilla
- 3 x Egg yolks, beaten
- 1 x 10-ounce lb. or possibly sponge cake
- 1/3 c. Strawberry jam
- 3 Tbsp. Cream sherry
- 3 c. Strawberries
- 1 c. Whipping cream
- 2 Tbsp. Powdered sugar
- 1 tsp Vanilla
Directions
- Prepare the custard first: Mix the cornstarch with the half & half. Heat the lowfat milk with the sugar just to boiling in a heavy saucepan. Remove from the heat. Stir in the cornstarch mix. Return to heat. Cook, stirring, till the mix thickens. Simmer 2 or possibly 3 min. Remove from the heat.
- Add in the vanilla and the egg yolks. Whisk till almost cool. Cover. Chill.
- Prepare the trifle: Cut the cake into even slices. Spread each with jam and reassemble the cake. Cut into 2" cubes. Arrange the cubes in individual bowls. Sprinkle with cream sherry. Wash and slice the strawberries. Set a few strawberries aside for garnish. Divide the strawberries among the individual bowls. Pour the custard over the strawberries and cake in the bowls. Drizzle with a little strawberry jam. Cover each bowl. Chill. Whip the cream till soft peaks form. Add in the sugar and vanilla. Garnish each trifle with some sliced strawberries. Top with whipped cream. Refrigeratebriefly. Serve.
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 108 | 42% |
| Total Fat 12.26g | 15% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 51mg | 2% |
| Potassium 268mg | 8% |
| Total Carbs 33.33g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 25.0g | 17% |
| Protein 3.85g | 6% |
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