Rich and Fruity Trifle
From chefmeow 15 years agoIngredients
- 3 pears shopping list
- 8 ounces fresh raspberries shopping list
- 1 passion fruit shopping list
- 1 bottle dry sherry shopping list
- 1/2 cup butter shopping list
- 10 tablespoon castor sugar shopping list
- 1-1/4 cup self-rising flour shopping list
- 2 eggs slightly whisked shopping list
- 2 eggs shopping list
- 1/8 teaspoon salt shopping list
- 1/8 teaspoon nutmeg shopping list
- 10 ounces whipping cream shopping list
- 10 ounces whipping cream shopping list
- 1 cup roasted almonds shopping list
How to make it
- Peel and slice pears the scoop out passion fruit.
- Place fruit in large trifle bowl and add an ample quantity of sherry.
- Leave for twenty-four hours to soak in the refrigerator.
- Preheat oven to 350.
- Cream butter and sugar until light and fluffy then add eggs and 2 tablespoons flour and beat.
- Fold in remaining flour then bake in square pan for 30 minutes and allow to cool.
- Slice into fingers and arrange on top of fruit then add more sherry.
- Mix eggs, salt, nutmeg and whipping cream in bowl.
- Place bowl in pan of simmering water then stir continuously with wooden spoon until thick.
- Pour custard on top of sponge cake then chill in refrigerator.
- Whip cream until stiff and smooth over top of custard then top with almonds.
People Who Like This Dish 2
- bwillson Nowhere, Us
- gecko Cleveland, OH
- chefmeow Garland, TX
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