English Trifle

Prepare this trifle in a pretty glass serving bowl to show off the beautiful layers of cake, fruit and cream. MORE+ LESS-

By Betty Crocker Kitchens

February 3, 2010

1/2

cup sugar

tablespoons cornstarch

1/4

teaspoon salt

cups whole or 2% milk

1/2

cup dry sherry or other dry white wine or white grape juice

large egg yolks, beaten

tablespoons butter or margarine, softened

tablespoon vanilla

packages (3 oz each) ladyfingers (24 ladyfingers)*

1/2

cup strawberry preserves

pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen sliced strawberries, thawed, drained

cup cold heavy whipping cream

tablespoons sugar

tablespoons slivered almonds, toasted

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1

In 3-quart saucepan, mix 1/2 cup sugar, the cornstarch and salt. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
2

Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Cover; refrigerate about 3 hours or until chilled.
3

Split ladyfingers horizontally in half. Spread cut sides with preserves. In 2-quart serving bowl, layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding; repeat layers. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.) Cover; refrigerate.
4

In chilled large deep bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Spread over dessert. Sprinkle with almonds. Cover; refrigerate until serving. Store covered in refrigerator.

For 5 grams of fat and 265 calories per serving, use fat-free (skim) milk for the milk, substitute 1/4 cup fat-free egg product for the egg yolks and decrease butter to 1 tablespoon. Omit whipping cream and 2 tablespoons sugar; substitute 2 cups fat-free frozen (thawed) whipped topping.
*2 packages (10.75-oz each) frozen (thawed) pound cake can be substituted for the ladyfingers. Place each pound cake on its side; carefully cut each into 3 lengthwise slices (to total 6 slices). Cut each of the 6 slices into 4 slices (to total 24 slices). Brush one side of each slice with preserves and layer as directed.