Festive Fruit Trifle

This festive, sherried sponge cake, fruit and cream trifle is a party in a glass bowl!

Recipe Ingredients:

1 sponge or chiffon cake, cut into 1/2-inch cubes (6 to 8 cups)
1/4 cup sherry - divided use
3/4 cup jam or preserves
4 cups sliced fresh fruit (peaches, apricots, bananas, pears, strawberries, blueberries, or
chunk pineapple) or 3 (16-ounce) can chunky mixed fruit, drained
2 large eggs
2 egg yolks
2 cups half-and-half
1/4 cup granulated sugar
2 fresh egg whites (preferably pasteurized)
2 tablespoons powdered sugar
1 cup whipping cream, whipped
1/4 teaspoon vanilla extract

Cooking Directions:

1. Place half the cake cubes in the bottom of a large glass bowl or soufflé dish.
2. Sprinkle 2 tablespoons of the sherry over cake in bowl.
3. Cover with jam or preserves.
4. If using fresh fruit, slice and sprinkle lemon juice over fruits that darken, such as peaches, pears and bananas. Layer fruit on top of jam.
5. Top with remaining cake cubes.
6. Sprinkle remaining sherry over cubes.
7. In saucepan, beat 2 eggs and 2 egg yolks. Stir in half-and-half and sugar. Cook and stir until custard coats a metal spoon; do not boil. Remove from heat and place pan at once in a bowl of ice water, stirring occasionally.
8. Spoon cooled custard over cake.
9. Beat 2 egg whites until soft peaks form (tips will curl over). Gradually add powdered sugar, beating until stiff (tips should stand straight).
10. Whip cream. Stir in vanilla. Fold whipped cream into egg whites.
11. Spoon whipped cream mixture on top of custard.
12. Cover and refrigerate at least 6 hours or overnight.
13. Before serving, garnish with additional fruit, if desired.

Makes 12 to 15 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.