ake Scottish Typsy Laird Sherry Trifle.
Put the sponge into
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.
FOR CUSTARD:
Scald half and
up serving bowl or trifle bowl. Refrigerate for 3 hrs, until set
bbly.
Cook and stir for 2 minutes more.
the bottom of a trifle bowl. Stir raspberry gelatin
onstick foil; set aside.
For cake, in blender, combine 1
easuring cup or small bowl for about 2 minutes and the
ix as directed on package for 13 x 9-inch rectangular
For the custard:
Mix together
ith mascarpone. Cover and refrigerate for 3 hours or overnight.
owl and allow to macerate for at least 5 minutes.
itted with the whisk attachment for 5-8 minutes or until
sing 8 cups of cake for recipe).
In large bowl
For Curd.
In a microwave
For the Custard:
Heat cream,
00b0 for 20 minutes.
Cool.
Set aside.
Prepare Trifle
range liqueur. Cover; let stand for about 2 hours. Meanwhile, in
For the ANGEL FOOD CAKE:.
side.
To assemble the Trifle:
In a 12-cup