This recipe is taken from the 1996 Milk Calendar. This trifle is so good; make it an excuse to have a party!
- Prep: 15 min
- Refrigeration: 2 h
- 2 9-inch (23 cm) sponge cakes diced or 24 ladyfingers
- 1/3 cup (80 mL) sherry or orange juice
- 4 cups (1 L) custard
- 2 cups (500 mL) fresh fruit such as berries and sliced bananas
- 2 cups (500 mL) 35 % cream whipped
- 4 eggs
- 1 cup (250 mL) sugar
- 3 cups (750 mL) Milk
- 3 tbsp (45 mL) custard powder
- 1 tsp (5 mL) vanilla extract
- 1 tsp (5 mL) lemon juice
Lay the sponge cakes in a large bowl so that the entire bowl is coated with cake. Sprinkle the sherry over the cake and let it soak.
Make custard, stir in the fruit (reserving a few pieces for decoration) and pour the mixture over the sponge cake.
Chill in the fridge for 2 hrs. Just before serving, top with whipped cream and decorate with reserved fruit.
Beat the eggs and add the sugar. Beat again and when the sugar has been incorporated, and the remaining ingredients, beating until well combined. Pour into a large saucepan and heat over medium-low heat, stirring constantly with a wooden spoon. (If the heat is too high, the custard will curdle.)
Slowly bring the custard to a boil and continue to stir until it thickens (about 10 min). Let cool before using. (If cooling it in the fridge, cover with plastic wrap to prevent a skin from forming.)
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||16 % / 176 mg|
|Vitamin A:||29 %|
|Vitamin B12:||30 %|