Kimmi's StoryMmmmmm! Perfect for 4th of July since it's red, white & blue!!!!
cake mix, white
1 1/2 c
sherry, pale & dry
7 x large
2 - 12 oz. pkg
frozen sweetened raspberries, thawed
2 - 12 oz. pkg
frozen sweetened blueberries, thawed
whipped cream, sweetened
mint leaves, fresh
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Preheat oven to 350 degrees F. Butter & flour a 13 X 9" baking pan.
2Prepare the cake according to package directions, but use 1/2 C of the sherry in place of 1/2 C 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" wide.
3Place the egg yolks, granulated sugar & remaining 1 C 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.
4Whip the cream with the confectioners’ sugar. Take half of the whipped cream & fold into the cooled custard.
In the bottom of a trifle bowl or a 13 X 9" disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries & blueberries & 1/3 of the custard. Continue layering, ending with custard. Take the remaining whipped cream & completely cover the top of the custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries, fresh blueberries & a sprig of mint, if desired.
About this Recipe
Dietary Needs: Vegetarian