🫙 From the Spice Rack
Trifle 2
1 9-inch sponge cake layer 3/4 c Dry sherry 2 pk Frozen raspberries 2 pk Frozen peaches Chilled custard sauce 2 Egg whites 1 c Heavy cream 1 tb Sugar 1/2 c Toasted slivered almonds...
maineasy
Ingredients8 items
Ingredients
- 19-inch sponge cake layer
- 3/4cup dry sherry
- 2package frozen raspberries
- 2package frozen peaches
- 1cup heavy cream
- 1tbsp sugar
- 1/2cup toasted slivered almonds
- 6egg yolks
Directions
- 1
1 9-inch sponge cake layer 3/4 c Dry sherry 2 pk Frozen raspberries 2 pk Frozen peaches Chilled custard sauce 2 Egg whites 1 c Heavy cream 1
- 2
It calls for frozen fruit, but I don't see why you couldn't substitute fresh fruit if available
- 3
Thaw and drain fruit
- 4
Slice sponge cake into three thin layers
- 5
Place one layer in the bottom of a serving bowl
- 6
It should be flat-bottomed and about 10 inches across and five inches deep
- 7
If you have one of glass, use it because the layers of the trifle look very pretty
- 8
Sprinkle the cake layer with one-quarter cup sherry