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Carol Osborn's Holiday Trifle

The original recipe called for 12 ladyfingers, split and spread with raspberry jam, but ladyfingers are hard to come by in Pittsburgh, so we used the purchased jellyroll. A sponge cake could also be used.

One good-sized jellyroll with raspberry filling
2 cups fresh or frozen raspberries (strawberries or sliced peaches could also be used)

Custard:
2 cups milk
4 egg yolks
1/2 cup sugar
3 tablespoons cornstarch
1 1/2 teaspoons vanilla
1/2 pint whipping cream
1/4 cup sugar
1/4 cup slivered almonds

To prepare custard: Warm the milk, but do not let it boil.

Beat the egg yolks in large bowl and slowly add the sugar. Mix in 3 tablespoons of cornstarch. Gradually add the warm milk, while stirring. Return to the pan and stir over low heat until the custard thickens. Do not allow to boil. Remove the custard from heat, cool slightly and add vanilla.

Cool the finished custard for 30 minutes. Slice the jellyroll into slices 3/4 to 1 inch thick -- cut these slices in half. Arrange a layer of the jellyroll in the bottom of a trifle dish or other glass dessert bowl.

Top the cake with 1/3 of the fruit.

Spoon 1/3 of the custard over the jellyroll and fruit.

Arrange another layer of jellyroll, fruit and custard. Top with another layer of jellyroll, fruit and custard.

Whip cream with 1/4 cup of sugar until stiff and spread over the trifle. Arrange almonds on top of the cream.

Note: If using fresh berries you can decorate with a few of them on top of the cream. Frozen berries tend to weep into the cream. Cover the dessert with plastic wrap and chill in the refrigerator for at least 1 hour before serving.

Thursday, March 08, 2001



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