Dec 12 Lady Mary’s Trifle

Ingredients

• 1 angel food cake
• 1/4 cup (60 mL) cream sherry, or to taste
• 3 cups (750 mL) prepared custard, cooled
• 1 cup (250 mL) whipped cream
• 2 cups (500 mL) mixed frozen berries
• 2 cups (500 mL) red currant jelly
• 1/2 cup (125 mL) whipping cream (second addition)
• 2 teaspoons (10 mL) icing sugar
• 1 cup (250 mL) fresh red berries (raspberries, strawberries)

Directions

Cut the angel food cake into 1″ (2.5 cm) cubes. Place in a large bowl, drizzle with sherry, and toss well. Whisk the cooled custard and the whipped cream together only until well combined. Cover and refrigerate.

In a medium pan, stir the frozen berries and red currant jelly together over low heat, just until jelly melts and berries have softened; let cool.
Assemble the trifle in a suitable 10 cup (2.5 L) bowl, either plain glass or crystal, so the layered colours will be visible. Put half the cake cubes in the bottom. Spoon half the berries with their jelly sauce over the cake. Cover this layer with half the cream custard.

Repeat the layers. Whip the second addition of cream with icing sugar and cover the trifle with swirls of whipped cream. Cover and refrigerate up to 24 hours. Sprinkle with the fresh berries. Dust berries with the lightest drift of icing sugar and serve.

Serves 12

Credit: Judy Schultz