1. For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth. 2. Add milk and cook and stir just until mixture comes to boiling; remove from the heat. 3. Stir in butter and vanilla. 4. Cool, cover and chill the mixture for about 2 hours. 5. Fold in the whipped cream. 6. For raspberry sauce, in a 4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar. 7. Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites. 8. Cool for about 30 minutes; sieve to remove seeds. 9. Cut the sponge cake into 1-1/2-inch pieces. 10. Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl. 11. Sprinkle half of the sherry over cake. 12. Spoon 1 package of strawberries over cake to cover. 13. Repeat layers. 14. Cover and chill for up to 24 hours. 15. Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form. 16. Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds. 17. Note: if you like, layer ingredients in individual dessert dishes. ---------------------------------------------------------------------------
Nutrition
Ingredients
