Posted by lorna-organic on Sun, Feb 3, 08 at 16:42
English Trifle (dessert)
This dessert has six layers. It should be made in a deep glass bowl so that the layers are visible.
-half of a stale pound cake (same premise as when making bread pudding)
-raspberry preserves
-one recipe of vanilla pudding, or one package of vanilla pudding (reduce milk by 1/4 cup if using package pudding)
-thick cream for whipping, 1 pint
-1/2 cup of powdered sugar
-about one cup of sherry, or rum
-package of sliced almonds--toast them lightly
Slice pound cake in 1/4" slices. Cut each slice in half. Spread half with raspberry preserves, put other half on top--like sandwiches. Layer half of your cake sandwiches in the bottom of a glass bowl. Drench with about half a cup of sherry or rum--enough to moisten well. Pour on half of your pudding.
Whip cream with powdered sugar until stiff. This will be your third layer.
Place half of the whipped cream on top of the layers you are building. Put down another layer of cake sandwiches, drench with half cup of rum or sherry, layer on the remainder of your pudding, and carefully spread on the remaining whipped cream. Refrigerate for several hours so flavors can blend. Top with toasted sliced almonds when ready to serve.
*Might not want to serve this to children due to the alcohol content.
