Raspberry Trifle
Custard sauce
Filling
Stir milk, sugar, cornstarch, and zest in a saucepan. Bring mixture almost to a boil over medium heat. Beat eggs in blender on low speed and slowly add hot milk mixture. Return to pan. Cook over low heat (do not boil), stirring constantly, until custard thickens enough to coat the back of a spoon, about 7 minutes. Stir in vanilla. Cool in refrigerator, stirring once. To assemble, place a layer of ladyfinger halves in the bottom of a glass serving bowl. Sprinkle with a little port. Spread 1/3 berries and 1/3 custard on top. Continue layering, ending with custard. Cover with plastic wrap; refrigerate 1 hour.
SELFDecember 2001
This is the recipe that Mom just sent re Trifle. However, I think I have made it with sherry and some rasberry jam it in some where?
2 cups 2 percent milk
1/2 cup sugar
1/4 cup cornstarch
1 tbsp freshly grated orange zest
2 large eggs2 tsp vanilla extract
Filling
20 ladyfingers
1/4 cup tawny port (or Grand Marnier)
3 packages (6 oz each) fresh raspberries
Stir milk, sugar, cornstarch, and zest in a saucepan. Bring mixture almost to a boil over medium heat. Beat eggs in blender on low speed and slowly add hot milk mixture. Return to pan. Cook over low heat (do not boil), stirring constantly, until custard thickens enough to coat the back of a spoon, about 7 minutes. Stir in vanilla. Cool in refrigerator, stirring once. To assemble, place a layer of ladyfinger halves in the bottom of a glass serving bowl. Sprinkle with a little port. Spread 1/3 berries and 1/3 custard on top. Continue layering, ending with custard. Cover with plastic wrap; refrigerate 1 hour.
SELFDecember 2001
This is the recipe that Mom just sent re Trifle. However, I think I have made it with sherry and some rasberry jam it in some where?
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