Restaurant Recipes
Pink House Trifle
Ingredients
- 1 quart whole milk
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 4 eggs
- 1/2 cup sherry (optional)
- 2 cups cream, whipped
- 1 pound Sara Lee pound cake
- Raspberry or strawberry preserves (raspberry is best)
Instructions
- In mixing bowl beat together sugar, cornstarch and eggs until smooth.
- In double boiler mix milk and egg mixture; heat until mixture is thickened, stirring constantly. Add sherry, if desired. Set aside to cool.
- Whip the cream and set aside.
- Slice cake into 1/2 inch slices. Arrange layers in deep crystal bowl or a trifle bowl, beginning with cake slices, then spreading preserves, layer of custard and a layer of whipped cream.
- Repeat until all ingredients are used.
- Chill for about 6 to 8 hours.
Attribution
The Pink House - Savannah, Georgia