TRIFLE PUDDING
Here's a trifle which uses both fruit and liquor.
Provided by Marc Boyer
Categories Desserts Custards and Pudding Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Combine pudding mix with half and half. Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens. Stir well occasionally. Turn off heat and allow to cool slightly. Mix in rum. Chill pudding thoroughly. Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled pudding mixture.
- Using a brush, coat a deep, 10" diameter bowl, with raspberry preserves up to within 1 inch of top.
- Slice both sponge cakes horizontally into halves. Skim crust off top of both layers. Place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward. Combine brandy and sherry, and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice. Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat procedure 2 additional times.
- Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture
- Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon. Top each mound with a strawberry. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 444.9 calories, Carbohydrate 67 g, Cholesterol 52 mg, Fat 14.6 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 9 g, Sodium 640.9 mg, Sugar 48.9 g
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