Festive Fruit Trifle
This festive, sherried sponge cake, fruit and cream trifle is a party in a glass bowl!
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
- Place half the cake cubes in the bottom of a large glass bowl or soufflé dish.
- Sprinkle 2 tablespoons of the sherry over cake in bowl.
- Cover with jam or preserves.
- 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.
- Top with remaining cake cubes.
- Sprinkle remaining sherry over cubes.
- 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.
- Spoon cooled custard over cake.
- Beat 2 egg whites until soft peaks form (tips will curl over). Gradually add powdered sugar, beating until stiff (tips should stand straight).
- Whip cream. Stir in vanilla. Fold whipped cream into egg whites.
- Spoon whipped cream mixture on top of custard.
- Cover and refrigerate at least 6 hours or overnight.
- Before serving, garnish with additional fruit, if desired.
Makes 12 to 15 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.