Red and yellow sweet cherries star in this layered favorite, layered with custard, almonds and pound cake and topped with billows of whipped cream Ingredients
- 3 large beaten eggs
- 2 cups milk, half-and-half, or light cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 10-3/4-ounce loaf frozen pound cake, thawed
- 1/4 cup cherry preserves
- 3 tablespoon cherry liqueur or unsweetened cherry or orange juice
- 2 cups halved and pitted fresh dark and/or light sweet cherries
- 2 tablespoon toasted sliced almonds
- 1/2 cup whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 3 - 4 sprigs fresh mint (optional)
Preparation
- 1. For custard, in a heavy medium saucepan combine eggs, milk or cream, and 1/4 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Stir in the 1 teaspoon vanilla. Quickly cool by placing the saucepan in a sink or bowl of ice water for 1 to 2 minutes, stirring constantly. Cover the surface with clear plastic wrap; chill in the refrigerator for 2 hours.
- 2. Cut cake into 1/2-inch cubes (you should have about 5 cups).
- 3. In 8 dessert dishes or a 1-1/2-quart bowl layer half of the preserves, cake, and liqueur or juice. Dot with remaining preserves. Top with half of the cherries, almonds, and custard. Repeat layers without preserves. Cover and chill in the refrigerator for 3 to 24 hours. Chill a medium mixing bowl and beaters of an electric mixer.
- 4. Before serving, in the chilled bowl combine whipping cream,1 tablespoon sugar, and 1/2 teaspoon vanilla; beat with an electric mixer on medium speed until soft peaks form. Top trifle with whipped cream. If desired, garnish with mint. Makes 8 servings.
- Make-Ahead Tip: Prepare and layer trifle as above. Cover and chill in the refrigerator for up to 24 hours. Just before serving, whip the cream and top trifle.
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