Joey's parents are getting ready to head overseas on Thursday. They will be gone for at least 6 months and we will miss them terribly. Since they will be missing all of the important holidays we decided to throw them a party. It was so much fun to all be together one last time. We laughed , prayed and ate. It was great!
Joey's sister Sarah made the main dish - a yummy pasta with shrimp and sun dried tomatoes. Joey's other sister Becky made the salad and pop overs, plus she opened up her home. I was in charge of the dessert and it turned out wonderful if i do say so myself. I thought I'd share the recipe with you so you can enjoy the yummyness too!
I got the recipe from my favorite recipe spot allrecipes.com. One of my favorite parts about the site is that it includes reviews from all sorts of people who have tried the recipe. Based on that I made a few changes to the recipe below. I quadrupled the custard and had some left over. I also used lady fingers instead of sponge cake (you can get them freshly made at the Safeway bakery only $1.25 for 24). The other thing I did was mix and match my fruit. There were blueberries, blackberries, raspberries, strawberries and peaches. It was so yummy! I hope you get a chance to enjoy - hey try it out for your super bowl party, the fans will be extra glad you did!
| English Trifle to Die For |  |
| Submitted by: Polly Welby Rated: 5 out of 5 by 26 members | Prep Time: 15 Minutes Cook Time: 30 Minutes | Ready In: 2 Hours 45 Minutes Yields: 8 servings |
"Sponge cake painted with raspberry jam and topped with fresh raspberries, homemade custard, whipped cream and toasted almonds."
INGREDIENTS:
| 1 (9 inch) sponge cake, cut in cubes 1 cup seedless raspberry jam 8 ounces fresh raspberries 10 fluid ounces heavy cream | 3 egg yolks 3 tablespoons white sugar 10 fluid ounces heavy cream 2 ounces sliced almonds |
DIRECTIONS:
| 1. | Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. |
| 2. | Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. |
| 3. | While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes. |
| 4. | Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving. |
| ALL RIGHTS RESERVED © 2007 Allrecipes.com | from Allrecipes.com 1/29/2008 |
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