|
| English Trifle |
| ingredients: |
10-12
Ladyfingers
Strawberry Preserves
2 C. Fresh (or Frozen) Strawberries
1 Envelope Bird's Dessert Custard
mix (or instant pudding)
1/2 cup Cream Sherry
3 T. Sugar
2 1/2 cup Milk (whole or 2%)
1 cup. Heavy Cream
Slivered Almonds for garnish |
|
|
| method: |
Sandwich ladyfingers with strawberry preserves; cut into pieces and arrange
on bottom of lass serving dish.
Use sherry to moisten, then
arrange fruit on top. Make custard
following directions on package.
Pour over fruit and cake. Allow
to cool, then cover and refrigerate
overnight. This allows flavors
to blend. Whip the heavy cream;
use to top trifle.
|
|
|
| Garnish
as desired with slivered almonds. Chill
until ready to serve. |
|
|
|
|
|
|
|
|
|
|
