Raspberry And Sherry Trifle

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• dry sherry
• 7 egg yolks
• 3/4 cup granulated sugar
• 2 cups whipping cream
• 2 tablespoons confectioners' sugar
• 3 (12 ounce) packages frozen sweetened raspberries, thawed
• whipped cream, for garnish (optional)
• fresh raspberry, for garnish (optional)
• mint leaf, for garnish (optional)

Recipe

• 1 butter and flour a 13 by 9-inch baking pan. prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water. when baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. cut the cake into large chunks, about 1 1/2 inches wide.
• 2 place the egg yolks, granulated sugar, and remaining 1 cup sherry into the top of a double boiler. whisk until completely combined. place the top pan over simmering water (do not let water touch the bottom of the top pan). with a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise. let cool.
• 3 whip the cream with the confectioners' sugar. take half of the whipped cream and add it to the cooled custard, stirring well.
• 4 to assemble: in the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries, and 1/3 of the custard. continue layering, ending with custard. take the remaining whipped cream and completely cover the top of the custard. refrigerate at least 4 hours before serving. serve with additional whipped cream, fresh raspberries and a sprig of mint, if desired.