My sister made this amazing and beautiful trifle for Easter dessert. I only ended up having a little bit of it because we had many, many other treats. Including these slightly scary looking Rice Krispie bunnies:
Provided you have a properly tall, cylindrical dish for putting this trifle together there isn't a very specific recipe for it. The layers are comprised of homemade pound cake (I suggest Ezra Poundcake's Sunshine Poundcake without the glaze), whipped cream, various fresh berries and bananas, raspberry jam, and English custard (recipe follows). Top with silvered almonds.
Vanilla English Custard for Trifle
2 2/3 cups milk
1 1/3 cups double cream (heavy whipping cream)
5 free range egg yolks
4 1/2 ounces caster sugar
1 vanilla bean, seeds scraped OR 2 tsp vanilla extract
Directions
Put the milk and cream in a saucepan and bring slowly to the boil. Meanwhile whisk together the egg yolks and sugar until pale and creamy. As soon as the milk and cream mixture comes to the boil, pour onto the egg mixture and beat well.
Return to the pan and place over a very gentle heat (or in a basin over a pan of simmering water) and stir continuously until the custard has thickened. Allow this mixture to cool prior to layering over the pound cake and jam.
On a side note, I made this Roasted Vegetable Torte for a potluck last week and had about half of it leftover. I plopped all of it into a pan and heated through with chicken stock. Then I pulsed in a couple of times in the food processor, added Italian sausage and olives and let it simmer until it was a nice thick ragout. It was lovely over spaghetti.
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