RASPBERRY AND SHERRY TRIFLE
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- 1 (18 1/2-ounce) package cake mix
- 1 1/2 cup dry sherry
- 7 egg yolks
- 3/4 cup granulated sugar
- 2 cup whipping cream
- 2 tablespoon confectioners’ sugar
- 3 (12-ounce) packages frozen sweetened raspberries, thawed
- whipped cream, for garnish, optional
- fresh raspberries, for garnish, optional
- mint leaves, for garnish, optional
- Preheat oven to 350 degrees F. Butter and flour a 13 by 9-inch baking pan.
- Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water. When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Cut the cake into large cubes, about 1 1/2-inches wide.
- Place the egg yolks, granulated sugar and remaining 1 cup sherry into the top of a double boiler. Whisk until completely combined. Place the top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise. Let cool.
- Whip the cream with the confectioners’ sugar. Take half of the whipped cream and fold into the cooled custard.
- In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries and 1/3 of the custard. Continue layering, ending with custard. Take the remaining whipped cream and completely cover the top of the custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries and a sprig of mint, if desired.