Prepare pudding or custard according to directions and
FOR CUSTARD:
Scald half and half
o cool completely.
For custard, whisk sugar, stevia, egg
/3 of the milk custard and strawberry puree over cake
Make Grand Marnier Custard Sauce.
For pears: Squeeze
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
b>trifle bowl. Refrigerate for 3 hrs, until set.
Meanwhile, make custard
Break up the trifle sponges and place them in
edim saucepan, stir together the custard powder and 1/4 cup
alf to use in another recipe.) Flatten cake to cover base
nch slices.
To assemble trifle, line bottom and sides of
sprinkle with sherry.
Blend custard powder, sugar and vanilla extract
Break up ladyfingers and line bottom of trifle bowl.
Pour sherry over ladyfingers.
Cover ladyfingers with raspberry preserves.
Cover preserves with raspberries.
Distribute peaches over entire layer of raspberries.
Spread cooked and cooled custard over peaches.
Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
Refrigerate until ready to serve.
side.
To prepare the custard: In a medium size heavy
ake in bowls.
Pour custard over cake and berries.
MAKE CUSTARD:.
Scald the milk in
ttom of a large wide trifle bowl.
Pour over
For the custard:
Mix together sugar and
emperature 1 day.
Make custard: Whisk 1/2 cup sugar
First of all cut the trifle sponges in half lengthways or