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Add a photoServings: 8
Ingredients
- 3 egg yolks
- 20 ounce. whipped cream
- 1/4 c. super fine sugar
- 1 level teaspoon cornstarch
- 5 trifle sponge fingers
- 1/2 c. flaked almonds lightly roasted
- Raspberry jam
- 2 fl. ounce. sherry
- 8 fl. ounce. frzn raspberries
- 2 sm. bananas peeled and sliced thinly
Directions
- Serves 6 to 8. Break sponge into pcs and spread with jam, put into glass bowl and sprinkle with sherry and raspberries stirring to soak up sherry. To make custard: Heat 10 ounce. cream in a saucepan. Blend yolks, sugar, cornstarch in a basin and pour warm cream over mix stir constantly. Return mix to pan over low heat till thick, allow to cold. Sprinkle sliced bananas in with raspberries into bowl onto sponge mix and pour custard over mix. Whip remaining 10 oz cream and spread on top. Decorate with almonds. Refrigerate3 to 4 hrs. N.B. any fresh fruits can be substituted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 8 servings | |
| Calories 323 | |
| Calories from Fat 241 | 75% |
| Total Fat 27.5g | 34% |
| Saturated Fat 16.43g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 30mg | 1% |
| Potassium 161mg | 5% |
| Total Carbs 16.91g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 10.43g | 7% |
| Protein 2.39g | 4% |
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