Because it is summer, and because I can't resist berries, this month's recipe is a Trifle. I have included one recipe from Sundays at the Moosewood Restaurant, Ethnic and Regional Recipes from the Cooks for you to follow, or you are more than welcome to create your own, or use your favorite recipe. The recipe below comes from the British Isles by Tom Walsh and is described as a "Proper Trifle" (because all things british are proper).
If you don't use the recipe, remember trifles can be made with sponge cake or pound cake, layered with whipped cream or custard, and your choice of macerated fruits. Bake the pound cake from scratch - or from your favorite box - just let us know which.
Can't wait to see all of your creations (and sorry for the late post!) If you need additional time to post this month's recipe feel free to post the first week of September.
A Proper Trifle
from Sundays at the Moosewood Restaurant, Ethnic and Regional Recipes from the Cooks
A Proper Custard
1 1/2 C heavy cream
5 egg yolks
3 T superfine or granulated sugar
1 1/2 tsp cornstarch
5 C broken pieces pound cake or sponge cake
1/8-1/4 C sherry
1 1/2 C fresh (or frozen) raspberries or blackberries
1 large banana
1/2 pint heavy cream, whipped
1/4 C slivered almonds, lightly toasted
To make the custard, heat the cream in a small saucepan, taking care that it does not scorch. In the meantime, whisk the egg yolks, sugar, and cornstarch in a bowl. When the cream is hot, pour it into the bowl with the egg mixture, stirring constantly. Return the custard to the saucepan and stir constantly on low heat until thickened, but do not let it boil (*see my note below). Remove it from the heat and cool.
To assemble the trifle, spread the pieces of cake with a thin layer of jam. Put the pieces in a large bowl. (Clear glass or crystal is traditional.) Sprinkle the sherry and berries over the cake and stir. Don't bother to thaw the frozen berries ; theres less mess if they're still frozen. Peel and thinly slice the banana. Stir it in with the cake and berries. Drizzle the custard over the top. Don't expect to cover and completely encase the cake and fruit mix.
Spread the whipped cream over the trifle. Sprinkle the almonds on top. Cover and chill for at least 4 hours.
A british trifle differs from the American version with only one layer of cake and fruit mixed together. Feel free to assemble however you like substituting fruits in season and available to you.
*Note: When cooking your custard, don't overcook it on the stovetop. Remove it from the heat as soon as it starts to thicken like pudding. This step usually happens quickly so keep an eye on it!
Some links to fantastic pound cakes:
Paula Deen (where large amounts of butter are accepted!)
Ina Garten's Lemon Pound Cake (who says you can't have lemon?)
Buttermilk Pound Cake, All Recipes