Trifle

A holiday treat that’s likely to become a tradition at your house after the first time you serve it. There are countless variations on this recipe, so don’t be afraid to experiment with some of your own.

1½ dozen ladyfingers, split in half

¼ cup sherry

1 dozen almond macaroon cookies, broken in pieces

¼ cup toasted almond slices

¾ cup fresh strawberries, sliced

¾ cup fresh blueberries, sliced

¾ cup fresh peaches, sliced

1 cup custard (see separate recipe below)

1 pint whipped cream

Custard:
• 3 large eggs
• ¼ teaspoon salt
• ½ stick butter
• 1¼ cups granulated sugar
• 1 teaspoon vanilla extract
• ⅓ cup all-purpose flour
• 3 cups milk

• In a trifle bowl, arrange ladyfingers.
• Sprinkle sherry over ladyfingers.
• Add one layer of macaroon cookie pieces and half of the toasted almond slices.
• Add one layer of strawberries, peaches, and blueberries. Top with custard and whipped cream.
• Garnish with more almond slices.

Custard:
• Scald milk in top of large double boiler.
• In a mixing bowl, beat eggs, sugar, flour, and salt at medium speed until light and fluffy.
• Add egg mixture to scalded milk; cook over medium heat, stirring constantly, until thickened.
• Add vanilla and butter.
• Place a piece of wax paper directly over top of surface. Cool for 30 minutes.