Raspberry, Blueberry & Sherry Trifle

Recipe Rating:	2 Ratings5
Categories:	Cakes, Fruit Desserts, Other Desserts, Quick & Easy, For Kids, Vegetarian
Keywords:	Cream, and, raspberries, red, raspberry, sugar, white, FRESH, blueberries, whipped, mix, blueberry, mint, blue, day, Egg, sweetened, confectioners, trifle, leaves, dry, frozen, 4th, sherry, July, valentine, valentines, whipping, yolks, pale
Serves:	10 - 12
Prep Time:	4 Hr 20 Min
Cook Time:	25 Min

Ingredients

1 bx	cake mix, white
1 1/2 c	sherry, pale & dry
7 x lg	egg yolks
3/4 c	sugar
2 c	whipping cream
2 Tbsp	confectioners' sugar
2 - 12 oz. pkg	frozen sweetened raspberries, thawed
2 - 12 oz. pkg	frozen sweetened blueberries, thawed
OPTIONAL GARNISHES:
	whipped cream, sweetened
	raspberries, fresh
	blueberries, fresh
	mint leaves, fresh

Pinched by hellchell1, and 40 more.

Kimmi Knippel (Sweet_Memories)

Cooked to Perfection

Cullowhee, NC (pop. 41,052)

KimmiK

Member Since Apr 2011

Kimmi's Notes:

Mmmmmm! Perfect for 4th of July since it's red, white & blue!!!!

Directions

Preheat oven to 350 degrees F. Butter & flour a 13 X 9" baking pan.

Prepare 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.

Place 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.

Whip the cream with the confectioners’ sugar. Take half of the whipped cream & fold into the cooled custard.

To assemble:

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.