sherry.jpg (51750 bytes)

Sherry Trifle                              Previous recipes


1/3 cup sugar 2 teaspoons cornstarch 3 cups milk
6 large eggs (lightly beaten) 2 teaspoons vanilla extract 1 cup of seedless strawberry jam
24 ladyfingers (split lengthwise) 1/4 cup cream sherry 1 (16 oz) can sliced peaches in heavy syrup (drained)
3 bananas (sliced) 1 cup whipping cream (whipped) Garnish (if desired) sliced strawberries or almonds

Combine sugar and cornstarch in a medium saucepan ; stir well. Gradually add milk ; cook over medium heat, stirring constantly until mixture thickens and comes to the boil. Boil for 1 minute stirring constantly. Remove from heat. Gradually stir about one quarter of the hot milk mixture into the beaten eggs ; add the remaining hot milk mixture stirring constantly. Cook over medium heat, stirring constantly, until mixture thickens (do not boil). Remove from the heat, stir in the vanilla and cool. Spread jam between the lady finger halves and reassemble them. Brush both sides of the ladyfingers with sherry. arrange them in the bottom of a 3 quart trifle bowl, cover with the peaches and banana slices. Poor cooled custard over the fruit. Cover and chill for at least 2 hours. Top the trifle with whipped cream. Garnish if desired. Serves 12 persons.