Recipe by Lisawas
"A rich trifle is made with pound cake, sherry and custard layered in a bowl and topped with a lightly sweetened whipped cream. This trifle is the special recipe from my grandmother and has been perfected over the years by other family members as well. It is a must have dessert during the holiday season. Make a huge batch, serve and if you don’t eat it all, stick it in the fridge and it tastes even better the second day!"
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white sugar, or to taste
1 (16 ounce) loaf
pound cake, cut into 1/2-inch slices
Oh gosh this brings back memories. Jessie Parker a friend from years ago used to make this at Christmas to share with our Secretary's group. I remember it having strawberries or cherries sometimes. Oh the sherry was heady with that whipped cream...sighhhhh. Thanks for sharing.
Absolutely delicious, it's just missing one final ingredient, but I don't know what it is... Apart from that, it's the BEST!!!!!
Just a tip for more flavor - when I make my homemade custard, I do so in a double boiler. After the milk is hot (not to boiling) I add (4) beaten egg yolks and a mix (in separate bowl) of 1/4 sugar, pinch of salt and 2-3 Tblsps corn startch. I slowly add the dry mix after adding the yolks into the hot milk and simmer until thick, stirring frequently. Then I add (1) Tsp. vanilla extract and (1) Tblsp. butter. This custard works great for coconut cream pie (wherein I add (1) cup toasted coconut after the custard thickens) and also for filling cream puffs. After it has cooled a bit, I pour it into a shallow bowl and cover w/plastic wrap, being sure to fit the wrap tightly around the top of the custard, thus avoiding watery custard when refrigerated. And using whole milk is the key, not low-fat milk.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 173
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