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Cook'n with Betty Crocker 
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English Trifle |
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Serves: 10 Print this RecipePrep: 30 min; Cook: 20 min; Chill: 3 hr Prepare this trifle in a pretty glass serving bowl to show off the beautiful layers of cake, fruit and cream. 1/2 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 3 cups milk 1/2 cup dry sherry or other dry-white-wine or white-grape juice 3 large eggs yolks, beaten 3 tablespoons butter or stick margarine 1 tablespoon vanilla extract 2 (3-ounce) packages lady fingers (24) 1/2 cup strawberry preserves 1 pint (2 cups) strawberries, sliced or 1 package (10 ounces) frozen, sliced strawberries, thawed and drained 1 cup whipping cream (heavy) 2 tablespoons sugar 2 tablespoons slivered almonds, toasted 1. Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. 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 and refrigerate about 3 hours or until chilled. 3. Split ladyfingers horizontally in half. Spread cut sides with preserves. Layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding in 2-quart serving bowl; repeat layers. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease lady-fingers down into pudding about 1 inch so they remain upright.) Cover and refrigerate. 4. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over dessert. Sprinkle with almonds. Refrigerate until serving. Store covered in refrigerator. *Spreads with at least 65% vegetable oil can be used. NUTRITION FACTS: 1 Serving Calories 350 (Calories from Fat 145); Fat 16g (Saturated 9g); Cholesterol 110mg; Sodium 180mg; Carbohydrate 47g (Dietary Fiber 1g); Protein 6g % DAILY VALUE: Vitamin A 14%; Vitamin C 34%; Calcium 12%; Iron 6% DIET EXCHANGES: Not Recommended From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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