Frozen Berry Trifle

Ingredients

• 1 slice sponge or layer cake, 1 inch thick
• ½ cup sherry
• ½ cup sliced almonds, toasted
• ½ cup raspberry or strawberry jam
• 2 egg yolks
• 6 tbsp sugar
• pinch of salt
• 1 cup scalded milk
• 1 cup whipping cream, whipped

Method

1. Cut the cake to fit the bottom of a mold, bowl or loaf pan; sprinkle with the sherry and half the almonds; cover with the jam.
2. Beat together the egg yolks, sugar and salt. Slowly stir the scalded milk into the egg mixture. Cook and stir in a double boiler over boiling water until the mixture coats a spoon. Chill.
3. Whip the cream until stiff; fold into the chilled custard. Pour over the cake in the mold. Top with the remaining nuts. Freeze until stiff enough to slice.

Notes

Yield: 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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