Cherry Trifle
Ingredients
- 2 1/2 cups custard sauce
- 5 pound cupscake cut into small cubes – approximately 10 oz
- 1/4-1/2 cup sherry or brandy
- 1-19 oz can Cherry Pie filling
- 1 cup whipping cream
- 2 tbsp sifted icing sugar
Instructions
- Place half the cake cubes in a 10 (2.5 L) bowl.
- Sprinkle with half the desired sherry or brandy.
- Pour half the custard sauce over the cake, then spoon half the pie filling over the sauce.
- Repeat all layers.
- Whip cream with icing sugar; spoon or pipe over trifle.
- Chill at least 3 hours. Makes 10 servings
CUSTARD SAUCE:
- Prepare using custard powder as directed, or as follows: Beat 4 egg yolks with ½ cup sugar.
- Gradually stir in 2 cups scalded milk.
- Cook over simmering water until mixture thickens slightly and coats a spoon.
- Stir in ½ tsp vanilla and cool. Makes 2 ½ cups