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Celebrate the Fourth of July with a special Star Spangled dessert. Trifle is a popular British dessert and it seemed appropriate to make a special American Version for this holiday.
Trifle is one of the more popular British desserts so it is only fitting that we turn Trifle into a Star Spangled dessert.
This recipe is one that can be used throughout the year and has been especially popular at other holidays. Recipe serves 8 to 10.
Ingredients:
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
1/2 cup marsala wine
3 egg yolks, beaten
3 tablespoons margarine or butter
1 tablespoon vanilla
2 Sara Lee frozen pound cakes - thawed
Raspberry preserves
Blueberry preserves
1/2 pint blueberries
1/2 pint raspberries
1 pint whipping cream
2 tablespoons sugar
slivered almonds
Directions:
1. Mix 1/2 cup sugar, cornstarch and salt in a medium saucepan.
2. Gradually stir in milk and wine.
3. Heat to boiling over medium heat, stirring constantly. Boil and stir for one minute.
4. Add some of the mixture into beaten eggs and mix well.
5. Blend entire egg mixture into saucepan and boil and stir for one minute
6. Remove from heat.
7. Stir in margarine and vanilla.
8. Cover and refrigerate at least three hours.
When mixture is ready:
1. Split each pound cake into halves lengthwise.
2. Place two halves into bottom of glass serving bowl.
3. Spread raspberry preserves over the pound cake halves.
4. Add fresh raspberries on top of preserves.
5. Cover with one half of the cooked mixture from the refrigerator.
6. Repeat the process with the blueberries and blueberry preserves.
7. Cover the blueberries with the rest of the cooked mixture.
8. Cover and refrigerate while preparing whipped cream.
9. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
10. Spread whipped cream over dessert.
11. Sprinkle a layer of slivered almonds around the edge in a circle.
12. Garnish with berries and add a festive sparkler for the holiday.
This recipe is one that can be used throughout the year and has been especially popular at other holidays. Recipe serves 8 to 10.
Ingredients:
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
1/2 cup marsala wine
3 egg yolks, beaten
3 tablespoons margarine or butter
1 tablespoon vanilla
2 Sara Lee frozen pound cakes - thawed
Raspberry preserves
Blueberry preserves
1/2 pint blueberries
1/2 pint raspberries
1 pint whipping cream
2 tablespoons sugar
slivered almonds
Directions:
1. Mix 1/2 cup sugar, cornstarch and salt in a medium saucepan.
2. Gradually stir in milk and wine.
3. Heat to boiling over medium heat, stirring constantly. Boil and stir for one minute.
4. Add some of the mixture into beaten eggs and mix well.
5. Blend entire egg mixture into saucepan and boil and stir for one minute
6. Remove from heat.
7. Stir in margarine and vanilla.
8. Cover and refrigerate at least three hours.
When mixture is ready:
1. Split each pound cake into halves lengthwise.
2. Place two halves into bottom of glass serving bowl.
3. Spread raspberry preserves over the pound cake halves.
4. Add fresh raspberries on top of preserves.
5. Cover with one half of the cooked mixture from the refrigerator.
6. Repeat the process with the blueberries and blueberry preserves.
7. Cover the blueberries with the rest of the cooked mixture.
8. Cover and refrigerate while preparing whipped cream.
9. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
10. Spread whipped cream over dessert.
11. Sprinkle a layer of slivered almonds around the edge in a circle.
12. Garnish with berries and add a festive sparkler for the holiday.
