STRAWBERRY TRIFLE

Trifles are show stopper desserts perfect for Christmas dinner.



Strawberry Triffle



2 Sara Lee Pound Cakes

1/4 -1/3 cup Cream Sherry (approx)

Custard Filling:
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
4 egg yolks, slightly beaten
1 teaspoon vanilla extract


Strawberry Filling:
4 pints strawberries
4 teaspoons sugar

1 cup Whipping Cream
1 teaspoon sugar
1/2 teaspoon vanilla extract


Garnish:
Slice Strawberries
Mint Leaves
Chopped Almonds

Strawberry Filling:
Wash and slice strawberries. Toss with sugar. Let sit while preparing custard

Custard Filling:
Combine sugar cornstarch and salt in medium saucepan. Gradually add milk. Cook over medium heat, bring to boil. Gradually add half the hot mixture to egg yolks, mixing well. Add egg yolk mixture back to remaining half in saucepan which was removed from heat. Put mixture back on heat and bring to boil over medium heat, stirring constantly. Cook 1 minute. Add vanilla. Cool before using.

Assembly:
Whip cream, adding 1 teaspoon sugar and 1/2 teaspoon vanilla extract.

Slice pound cake lengthwise into 1/2-inch thick slices. Arrange pound cake slices around bowl. You will be lining the bowl with the cake slices. Cut pieces to fit. Sprinkle with Cream Sherry. Pour custard over strawberries and pound cake. Top with layer of strawberries. Repeat with another layer of pound cake, Cream Sherry, custard and strawberries. Top with whipping cream and granish with strawberries and mint leaves, sprinkle with almonds.