Serves: 7
Total Calories: 252
Slice cake and spread raspberry jam on each piece. Then line a glass trifle bowl with them about 1/3 of the way, with jam face up. Drain raspberries; reserve juice. Spread raspberries and half of the pecans over cake. Make Jell-O (per box instructions) substituting juice of raspberries for part of water. Pour over cake when lukewarm, just enough to soak. Sprinkle sherry on top (optional). Refrigerate.
To make custard, heat half-and-half (or whole milk) in pan. Blend egg yolks, cornstarch, and sugar together. When milk is hot, slowly pour over egg mixture, while constantly stirring. Return mixture to pan and stir until thick, over low heat. Pour over cake and refrigerate until cool. When ready to serve, whip cream and pipe or spread over top. Decorate with remaining pecans, chocolate shavings, or some extra raspberries.
This Raspberry Sherry Trifle recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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