TRIFLE RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AMERICAN TRIFLE (03/09/94) (1:15) 2 PT BLUEBERRIES (RESERVE 1 CUP 2 TB ORANGE LIQUOR 1 TS VANILLA 1/4 C ORANGE JUICE -FOR THE TOPPING) 1 TB HONEY 24 LADYFINGERS 2 TB VODKA 2 PT RASPBERRIES (RESERVE 1 CUP 2 C RICOTTA CHEESE -FOR THE TOPPING) 1 C HEAVY CREAM, WHIPPED 1/4 C RUM 1/2 C SUGAR 1 SPONGE OR POUND CAKE MIX RICOTTA, SUGAR AND VANILLA TOGETHER AND SET ASIDE. COMBINE THE ORANGE LIQUOR AND HONEY, TOSS WITH THE BERRIES. SLICE CAKE AND THEN CUT SLICES INTO TRIANGLE PIECES. LINE THE BOTTOM OF A 8-INCH SPRING FORM PAN AND SPRINKLE WITH RUM. LINE THE SIDES WITH LADYFINGERS. SPREAD HALF OF THE RICOTTA MIXTURE OVER THE CAKE LAYER ON BOTTOM. SPRINKLE WITH SOME BERRIES. PLACE ANOTHER LAYER OF CAKE DOWN AND SPRINKLE WITH ORANGE JUICE AND VODKA MIXTURE, RICOTTA CREAM AND SOME BERRIES. THE LAST LAYER SHOULD BE A LAYER OF CAKE. COVER WITH WHIPPED CREAM. DECORATE WITH THE RESERVED BERRIES. CHILL OVER NIGHT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AUTHENTIC ENGLISH TRIFLE (03/09/94) (1:12) FIRST, MAKE A SOFT, RICH CUSTARD: BEAT 4 EGG YOLKS UNTIL LIGHT AND PALE YELLOW. HEAT 2 CUPS LIGHT CREAM WITH 1/4 CUP SUGAR AND 1 TABLESPOON ORANGE FLOWER WATER OR VANILLA. ADD BEATEN EGG YOLKS, WHILE BEATING VERY HARD. THEN COOK WITHOUT BOILING, STIRRING CONTINUOUSLY UNTIL CUSTARD COATS THE SPOON. REMOVE TO A BOWL. COVER AND REFRIGERATE UNTIL WELL CHILLED. CUT A TWO-LAYER SPONGE CAKE (THAT YOU BAKE OR BUY) INTO FINGER-LENGTH PIECES. SPREAD EACH ONE ON ONE SIDE WITH RASPBERRY JAM AND QUICKLY DIP IN 1/2 CUP SHERRY. PLACE HALF THESE SPONGE FINGERS IN THE BOTTOM OF A DEEP CUT-GLASS BOWL. COVER WITH HALF THE CUSTARD. WHIP 2 CUPS CREAM. SWEETEN WITH 1/2 CUP ICING SUGAR AND VANILLA TO TASTE. COVER CUSTARD WITH HALF THE WHIPPED CREAM. MAKE A SECOND LAYER ON TOP OF ALL THIS. TOP WITH A DOZEN OR SO TOASTED ALMONDS, STANDING THEM UPRIGHT IN THE CREAM, ADD A FEW SLIVERS OF ANGELICA - OR USE SMALL ROSES INSTEAD OF ALMONDS AND ANGELICA. REFRIGERATE AT LEAST 12 HOURS. THIS BEAUTIFUL DESSERT NEVER FAILS TO CREATE A SENSATION, YET IS EASY TO PREPARE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY PEACH TRIFLE (01/16/94) (3:44) 1 - 14 OZCAN SWEETENED CONDENSED MILK (NOT EVAPORATED ) 1 1/2 - CUP COLD WATER 2 -TSP GRATED LEMON RIND 1 - 3 1/2 OZ PACKAGE INSTANT VANILLA PUDDING MIX 2 - CUPS ( 1 PINT ) WHIPPING CREAM, WHIPPED 4 - CUPS POUND CAKE CUBES 1 - LB RIPE FRESH PEACHES, SEEDED, PARED AND CHOPPED (ABOUT 2 1/2 CUPS) OR 1 29 OZ CAN SLICED PEACHES, WELL DRAINED AND IF DESIRED, CHOPPED 2 - CUPS FRESH OR DRY PACK FROZEN BLUEBERRIES, THAWED, RINSED AND WELL DRAINED. IN A LARGE BOWL, COMBINE SWEETENED CONDENSED MILK, WATER AND LEMON RIND; MIX WELL. ADD PUDDING MIX; BEAT UNTIL WELL BLENDED. CHILL 5 MINUTES. FOLD IN WHIPPED CREAM. SPOON 2 CUPS PUDDING MIXTURE INTO 4 QUART GLASS SERVING BOWL; TOP WITH HALF THE CAKE CUBES, THE PEACHES, HALF THE REMAINING PUDDING MIXTURE, THE REMAINING CAKE CUBES THEN THE BLUEBERRIES AND REMAINING PUDDING MIXTURE. SPREAD TO 1" OF EDGE OF BOWL. CHILL AT LEAST 4 HOURS. GARNISH AS DESIRED. REFRIGERATE LEFTOVERS. MAKES 10 TO 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ENGLISH TRIFLE (03/09/94) (1:15) 1 TO 2 SMALL POUND OR SPONGE 1 10 OZ PACKAGE FROZEN RASPBERRIES CAKE - TWO DAYS OLD THAWED AND DRAINED 3/4 C RASPBERRY JAM 2 RECIPES OF CUSTARD (BELOW) 2 HALF PINTS WHIPPING CREAM CHOCOLATE DRIZZLE 3/4 C CREAM SHERRY (USE A GOOD ONE - NOT TRADITIONAL ..........................CUSTARD............................... 4 EGG YOLKS 2 1/2 TS CORNSTARCH DISSOLVED IN 10 TB WHOLE MILK (1/2 CUP PLUS 2 T 2 TB WATER 3 TB SUGAR 1/2 TS VANILLA 1/4 C WHIPPING CREAM 1/8 TS GROUND NUTMEG WHISK YOLKS IN A MEDIUM SAUCEPAN. GRADUALLY ADD SUGAR, WHISKING UNTIL MIXTURE IS THICK AND LEMON COLORED, ABOUT 1-2 MINUTES. BLEND IN MILK, WHIPPING CREAM AND CORNSTARCH MIX. PLACE OVER MEDIUM LOW HEAT AND COOK, STIRRING CONSTANTLY UNTIL MIXTURE THICKENS, ABOUT 3-5 MINUTES. DO NOT BOIL OR MIXTURE WILL SEPARATE. REMOVE FROM HEAT AND STIR UNTIL SLIGHTLY COOLED. BLEND IN VANILLA AND NUTMEG. TRANSFER TO A BOWL AND REPEAT PROCESS FOR THE TWO REQUIRED FOR TRIFLE. ASSEMBLY: WHIP THE CREAM AS YOUR MAMA OR DADDY TAUGHT YOU TO DO. IN YOUR PRETTIEST LARGE CRYSTAL BOWL (SALAD BOWL SIZE) PLACE A LITTLE LESS THAN HALF THE WHIPPED CREAM AROUND THE BOTTOM AND HALF WAY UP THE SIDES. BREAK 1/2 OF THE CAKES INTO BITE SIZED PIECES AND DROP RANDOMLY ALL OVER THE CREAM. DRIZZLE SHERRY OVER ALL AND DROP DOLLOPS OF JAM AND SLIGHTLY LESS THAN HALF OF THE DRAINED RASPBERRIES OVER THE CAKE. DRIZZLE 1/2 OF THE THICK BUT LIQUID CUSTARD OVER ALL. REPEAT FOR THE NEXT LAYER, RESERVING SOME RASPBERRIES FOR THE TOP. (TRY TO PLAN TO END WITH A LAYER OF JAM AND RASPBERRIES AS THE TOP OF THE TRIFLE.) FINALLY, COMPLETELY COVER THE TOP WITH THE REMAINING WHIPPED CREAM. DRIZZLE A LITTLE CHOCOLATE ON TOP IN ANY PATTERN YOU THINK LOOKS GOOD. ADD A FEW RASPBERRIES AND STAND BACK TO RECEIVE YOUR RAVES. TO SERVE, MERELY SCOOP DOWN AND PLACE ON A PRETTY PLATE. NOTE: MAKE ABOUT 4 HOURS BEFORE SERVING. COVER WITH PLASTIC WRAP AND REFRIGERATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT TRIFLE (03/09/94) (1:14) 1 POUND CAKE 1/2 C MARSALA OR CREAM SHERRY 3/4 C STRAWBERRY JAM 2 C VANILLA CUSTARD 1 CN PITTED APRICOTS * 1 C HEAVY CREAM 11 OZ MANDARIN ORANGES 1/4 C SUPERFINE SUGAR * (1 LB,14 OZ) DRAINED AND PUREED ** CANNED, DRAINED SPLIT CAKE INTO THIN LAYERS, SPREAD WITH JAM AND HALF THE APRICOT PUREE, AND SANDWICH BACK TOGETHER. CUT INTO BARS, ABOUT 1-BY-2-INCHES, AND PACK INTO A 2-QUART SERVING DISH, ARRANGING ORANGES IN AND AROUND CAKE. POUR MARSALA OVER TOP, SPREAD WITH REMAINING APRICOT PUREE AND COVER WITH CUSTARD. COVER AND CHILL 2 HOURS. WHIP CREAM WITH SUGAR UNTIL STIFF. FROST ON TOP OF TRIFLE AND DECORATE WITH CANDIED FRUITS, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY TRUFFLE TRIFLE (03/09/94) (1:12) 1 7-IN(18 CM) SPONGE CAKE RASPBERRY SAUCE: 1/2 C RASPBERRY LIQUEUR 2 PK RASPBERRIES, 1 C WHIPPING CREAM -UNSWEETENED FROZEN CUSTARD: -THAWED, (EACH 300 G) 3 C MILK 1/4 C ICING SUGAR 3/4 C LIGHT CREAM 2 TB RASPBERRY LIQUEUR 3 EGGS CHOCOLATE TRUFFLE SAUCE: 1/2 C GRANULATED SUGAR 8 OZ SEMISWEET CHOCOLATE, 1/4 C ALL-PURPOSE FLOUR -COARSELY CHOPPED 3 TB RASPBERRY LIQUEUR 3/4 C WHIPPING CREAM 1 1/2 TS VANILLA 1/4 C RASPBERRY LIQUEUR YOU'LL WANT A 12-CUP (3 L) SERVING BOWL-PREFERABLY GLASS- FOR THIS EXTRAVAGANT DESSERT. RASPBERRY SAUCE: IN FOOD PROCESSOR OR BLENDER, PUREE RASPBERRIES AND ICING SUGAR. STRAIN. STIR IN LIQUEUR. ( SAUCE CAN BE REFRIGERATED FOR UP TO 3 DAYS.) CUSTARD: IN LARGE SAUCEPAN, HEAT MILK AND CREAM UNTIL HOT. IN BOWL, BEAT EGGS WITH SUGAR UNTIL LIGHT, ABOUT 3 MINUTES; WHISK IN FLOUR UNTIL SMOOTH. POUR IN HOT MILK MIXTURE, WHISKING CONSTANTLY. RETURN TO PAN; COOK, WHISKING CONSTANTLY, UNTIL BOILING. STIR IN LIQUEUR; SIMMER, WHISKING, FOR 2 MINUTES. STIR IN VANILLA. POUR INTO BOWL; PLACE PLASTIC WRAP DIRECTLY ON SURFACE AND LET COOL TO ROOM TEMPERATURE. ( CUSTARD CAN BE REFRIGERATED FOR UP TO 8 HOURS.) CHOCOLATE TRUFFLE SAUCE: IN TOP OF DOUBLE BOILER OVER SIMMERING WATER, MELT CHOCOLATE, CREAM AND LIQUEUR, STIRRING. LET COOL TO ROOM TEMPERATURE. ASSEMBLY: CUT CAKE INTO 3 LAYERS. DRIZZLE 1/2 CUP RASPBERRY SAUCE OVER BOTTOM AND SIDES OF SERVING BOWL. PLACE 1 CAKE LAYER ON BOTTOM; DRIZZLE WITH 2 TBL OF THE LIQUEUR. POUR ONE-THIRD OF CUSTARD OVER CAKE. DRIZZLE WITH ONE-THIRD REMAINING RASPBERRY SAUCE. RESERVE 3 TBL CHOCOLATE TRUFFLE SAUCE FOR GARNISH; DRIZZLE WITH ONE-THIRD REMAINING CHOCOLATE TRUFFLE SAUCE. REPEAT WITH TWO MORE LAYERS OF CAKE, LIQUEUR, CUSTARD AND SAUCES. REFRIGERATE FOR AT LEAST 8 HOURS OR UP TO 1 DAY. WHIP CREAM; ADD REMAINING LIQUEUR. SPREAD OVER TOP. WARM RESERVED CHOCOLATE TRUFFLE SAUCE SLIGHTLY; DRIZZLE WITH FORK OVER WHIPPED CREAM. MAKES 16 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCOTCH WHISKY TRIFLE (03/09/94) (1:10) ...................COFFEE.CARAMEL CUSTARD........................ 2 2/3 C HALF AND HALF 1 C WHIPPING CREAM; CHILLED PLUS 6 EGG YOLKS 2 TB WHIPPING CREAM; CHILLED 3/4 C DARK BROWN SUGAR, PACKED 1 1/4 TS INSTANT ESPRESSO POWDER OR 3 TB ALL-PURPOSE FLOUR INSTANT COFFEE POWDER 1 1/2 TS VANILLA EXTRACT 3 TB SCOTCH WHISKY ...........................TRIFLE................................ 1 FROZEN POUND CAKE, 1.LB.SIZE 1 PT FRESH RASPBERRIES; -OR- THAWED, CUT INTO 3/4" CUBES 24 OZ FROZEN RASPBERRIES, THAWED 6 TB SCOTCH WHISKY 2 LG BANANAS; PEELED, 1 C RASPBERRY JAM HALVED LENGTHWISE, SLICED .........................TO FINISH.............................. 2 C WHIPPING CREAM; CHILLED 1/2 PT FRESH RASPBERRIES 3 TB SUGAR SEMISWEET CHOCOLATE 3 TB SCOTCH WHISKY CURLED OR GRATED FOR CUSTARD: SCALD HALF AND HALF IN HEAVY MEDIUM SAUCEPAN. WHISK YOLKS, SUGAR AND FLOUR IN TOP OF DOUBLE BOILER UNTIL SMOOTH. GRADUALLY WHISK IN HOT HALF AND HALF. SET OVER BOILING WATER AND STIR UNTIL CUSTARD IS VERY THICK AND MOUNDS WHEN DROPPED FROM SPOON, ABOUT 6 MINUTES. SET TOP OF DOUBLE BOILER OVER ICE AND CHILL CUSTARD, WHISKING OCCASIONALLY. MIX IN VANILLA. COMBINE WHIPPING CREAM AND ESPRESSO POWDER IN LARGE BOWL AND STIR UNTIL POWDER DISSOLVES. BEAT TO FIRM PEAKS. ADD SCOTCH AND BEAT UNTIL FIRM. FOLD CREAM MIXTURE INTO COLD CUSTARD IN 2 ADDITIONS. (CAN BE PREPARED 1 DAY AHEAD. COVER AND REFRIGERATE.) FOR TRIFLE: PLACE HALF OF POUND CAKE CUBES IN 3-QUART TRIFLE BOWL OR GLASS BOWL. SPRINKLE WITH 3 TABLESPOONS SCOTCH AND TOSS. HEAT JAM IN HEAVY SMALL SAUCEPAN UNTIL JUST POURABLE. SPOON HALF OF JAM OVER CAKE AND SPREAD. TOP WITH HALF OF CUSTARD. TOP WITH 1/2 THE RASPBERRIES, MAKING SURE SOME BERRIES SHOW AT SIDES OF BOWL. TOP WITH HALF OF BANANAS. PLACE REMAINING POUND CAKE CUBES IN ANOTHER BOWL. SPRINKLE WITH 3 TABLESPOONS SCOTCH AND TOSS. LAYER FRUIT OVER. SPOON REMAINING JAM OVER AND SPREAD. TOP WITH REMAINING CUSTARD, THEN WITH OTHER HALVES OF RASPBERRIES AND BANANAS. COVER AND REFRIGERATE UNTIL SET, AT LEAST 3 HOURS. (CAN BE PREPARED 1 DAY AHEAD). WHIP CREAM AND SUGAR IN LARGE BOWL TO STIFF PEAKS. ADD 3 TABLESPOONS SCOTCH AND BEAT TO FIRM PEAKS. MOUND CREAM ATOP TRIFLE. GARNISH WITH FRESH RASPBERRIES AND CHOCOLATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHERRY TRIFLE (03/09/94) (1:12) 3 EGG YOLKS 2 OZ FLAKED ALMONDS, LIGHTLY 1 PT DOUBLE CREAM -TOASTED 1 OZ SUGAR -RASPBERRY JAM, USE A VERY 1 LEVEL TSP CORNFLOUR -GOOD QUALITY ONE 5 TRIFLE SPONGE CAKES 2 FL OZ OF SHERRY ( OR MORE!) 8 OZ FROZEN RASPBERRIES ( OR FRESH IN SEASON) 2 SMALL BANANAS BREAK THE SPONGE CAKES INTO MEDIUM SIZE PIECES AND SPREAD EACH PIECE WITH JAM. PLACE IN A LARGE GLASS BOWL AND SPRINKLE OVER THE RASPBERRIES. ADD THE SHERRY UNTIL THE CAKES ARE SATURATED. MAKE THE CUSTARD: HEAT HALF THE CREAM IN A SMALL SAUCEPAN. BLEND THE EGG YOLKS, SUGAR AND CORNFLOUR TOGETHER IN A BASIN AND WHEN THE CREAM IS HOT POUR OVER THE MIXTURE , STIRRING CONSTANTLY. RETURN TO THE PAN AND REHEAT GENTLY UNTIL THICK, THEN ALLOW TO COOL. SLICE THE BANANAS, MIX IN WITH THE RASPBERRIES, AND POUR THE CUSTARD OVER. WHIP UP THE REMAINING CREAM AND SPREAD OVER THE CUSTARD. DECORATE WITH THE FLAKED ALMONDS. COVER AND CHILL FOR 3 - 4 HOURS BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY ANGEL TRIFLE (03-16-93) (1:48) 1 (8 INCH) COMMERCIAL ANGEL FOOD CAKE 1/2 CUP STRAWBERRY FRUIT SPREAD, MELTED; DIVIDED 1 (22 OUNCE) CAN LEMON PIE FILLING 1 (12 OUNCE) CARTON FROZEN NON-DAIRY WHIPPED TOPPING, THAWED 1 (20 OUNCE) CAN PINEAPPLE CHUNKS, DRAINED 4 KIWI FRUIT, PEELED AND SLICED 2 PINTS STRAWBERRIES, HALVED AND SLICED CUT ANGEL CAKE IN HALF. TEAR HALF THE CAKE INTO BITE SIZE PIECES. PLACE CAKE PIECES IN BOTTOM OF 3 QUART GLASS BOWL OR TRIFLE DISH. DRIZZLE WITH HALF OF MELTED FRUIT SPREAD. IN LARGE BOWL COMBINE PIE FILLING AND WHIPPED TOPPING. SPREAD HALF OF FILLING MIXTURE OVER CAKE PIECES. LAYER HALF OF THE PINEAPPLE, KIWI FRUIT AND STRAWBERRIES OVER FILLING MIXTURE. TEAR REMAINING HALF OF CAKE INTO BITE SIZE PIECES; PLACE CAKE PIECES OVER FILLING. REPEAT LAYERS WITH REMAINING INGREDIENTS. COVER WITH PLASTIC WRAP; REFRIGERATE AT LEAST 4 HOURS OR OVERNIGHT BEFORE SERVING. MAKES 14 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY LEMON TRIFLE (03/09/94) (1:13) .......................GENOISE LAYER............................ 4 LG EGGS 1/2 CCAKE FLOUR 1 PN SALT 3 TB CORNSTARCH 2/3 C SUGAR .......................LEMON FILLING............................ 3/4 C LEMON JUICE 6 EGG YOLKS 1 C SUGAR 1 1/4 C WHIPPING CREAM 1/2 C BUTTER ......................STRAWBERRY SYRUP........................... 1/2 C WATER 1 C TOASTED SLICED ALMONDS 1/2 C SUGAR 2 PT STRAWBERRIES 1 PT STRAWBERRIES 1 C WHIPPING CREAM 2 TB KIRSCH FOR FINISHING FOR THE GENOISE: PREHEAT OVEN TO 350F. BREAK THE EGGS INTO THE BOWL OF AN ELECTRIC MIXER AND WHISK IN SALT, THEN SUGAR. PLACE THE BOWL OVER A PAN OF SIMMERING WATER AND WHISK UNTIL JUST LUKEWARM. WHIP BY MACHINE UNTIL COLD AND INCREASED IN VOLUME, ABOUT 4-TO-5 MINUTES. MIX CAKE FLOUR AND CORNSTARCH. SIFT OVER EGG FOAM IN 3 OR 4 ADDITIONS, FOLDING IT IN WITH A RUBBER SPATULA. POUR THE BATTER INTO A BUTTERED, PAPER-LINED 10-INCH ROUND PAN AND LEVEL IT OFF. BAKE THE GENOISE LAYER ABOUT 30 MINUTES UNTIL IT IS WELL RISEN, GOLDEN AND BEGINNING TO SHRINK AWAY FROM SIDES. UNMOLD IMMEDIATELY AND COOL ON A RACK. BAKE AND COOL THE GENOISE LAYER. FOR THE LEMON FILLING: COMBINE LEMON JUICE, SUGAR AND BUTTER IN A NON-REACTIVE SAUCEPAN. BRING TO A BOIL OVER LOW HEAT. WHISK YOLKS IN A BOWL AND WHISK IN 1/3 MIXTURE. RETURN REMAINING LEMON MIXTURE TO A BOIL OVER LOW HEAT AND WHISK IN YOLK MIXTURE. CONTINUE COOKING SEVERAL MINUTES, WHISKING CONSTANTLY, UNTIL THICKENED AND JUST AT A BOIL. POUR INTO A BOWL, PRESS PLASTIC WRAP AGAINST SURFACE AND CHILL. IMMEDIATELY BEFORE USING, WHIP CREAM AND FOLD INTO LEMON CURD. FOR THE STRAWBERRY SYRUP: COMBINE WATER AND SUGAR IN A SAUCEPAN AND BRING TO A BOIL. RINSE, HULL AND PUREE STRAWBERRIES. ADD PUREE AND KIRSCH TO SYRUP OFF THE HEAT. STRAIN AND CHILL. TO ASSEMBLE, RINSE REMAINING BERRIES AND RESERVE SIX FOR A DECORATION. HULL AND SLICE REMAINING BERRIES. CUT GENOISE INTO THIN VERTICAL SLICES. PLACE A LAYER OF CAKE SLICES IN A GLASS SERVING BOWL. MOISTEN CAKE WITH SYRUP AND STREW WITH 1/4 EACH OF THE SLICED BERRIES, ALMONDS AND JAM. SPREAD WITH 1/4 OF THE LEMON FILLING. REPEAT WITH REMAINING INGREDIENTS, ENDING WITH A LAYER OF CAKE SLICES AND SYRUP. WHIP REMAINING CREAM AND SPREAD HALF ON THE TRIFLE. DECORATE BORDER WITH REMAINING CREAM (PIPE WITH A STAR TUBE) AND RESERVED STRAWBERRIES. CHILL UNTIL SERVING TIME. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY TRIFLE (01/16/94) (2:51) 1 - PKG MICROWAVE YELLOW OR LEMON CAKE MIX OIL, WATER AND EGG - ACCORDING TO PACKAGE DIRECTIONS 3 - TBSP TRIPLE SEC, DIVIDED FOR USE 1 - CUP MILK 1/4 - CUP SUGAR 1 - TBSP CORNSTARCH 1 - EGG YOLK 1 - CUP SLICED STRAWBERRIES 6 - WHOLE STRAWBERRIES 1/4 - CUP TOASTED ALMONDS PREPARE AND MICROWAVE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS. IMMEDIATELY, DRIZZLE 2 TBSP OF TRIPLE SEC OVER SURFACE OF CAKE. LET COOL IN PAN. MEASURE MILK INTO A 4 CUP GLASS MEASURE. BLEND SUGAR AND CORNSTARCH TOGETHER IN A CUSTARD CUP. STIR INTO MILK. STIRRING MIDWAY THROUGH COOKING, MICROWAVE ON HIGH 3 MINUTES OR UNTIL SLIGHTLY THICKENED. PLACE EGG YOLK IN SAME CUSTARD CUP. POUR A SMALL AMOUNT OF HOT MIXTURE INTO EGG YOLK; BLEND. POUR EGG MIXTURE INTO HOT CUSTARD MIXTURE. MICROWAVE ON HIGH 30 SECONDS. STIR REMAINING 1 TBSP TRIPLE SEC INTO MIXTURE. COOL TO ROOM TEMPERATURE. CUT CAKE INTO 1" CUBES AND PLACE IN TRIFLE BOWL OR SIX INDIVIDUAL DESSERT DISHES. DISTRIBUTE SLICED STRAWBERRIES OVER CAKE. POUR CUSTARD OVER STRAWBERRIES. COVER WITH PLASTIC WRAP AND REFRIGERATE UNTIL CHILLED. TO SERVE:GARNISH WITH WHOLE STRAWBERRIES AND ALMONDS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TRADITIONAL TRIFLE 1 PACKAGE YELLOW CAKE MIX 2 TABLESPOONFULS RASPBERRY JAM 1 CAN VANILLA READY TO SERVE PUDDING (2 CUPS) 1 CUP CHILLED WHIPPING CREAM 1/4 CUP SUGAR 1/4 CUP TOASTED SLIVERED ALMONDS BAKE CAKE MIX IN OBLONG PAN, 13 X 9 X 2 INCHES, AS DIRECTED ON THE PACKAGE. CUT CAKE CROSSWISE IN HALF. (FREEZE ONE HALF FOR FUTURE USE). CUT OTHER HALF INTO 4 PIECES; SPLIT EACH PIECE AND FILL WITH 2 TABLESPOONS RASPBERRY JAM. ARRANGE PIECES IN BOWL; POUR 1/2 CUP SHERRY OR 1/3 CUP ORANGE JUICE PLUS 2 TABLESPOONS SHERRY FLAVORING OVER CAKE. ALLOW TO SOAK A FEW MINUTES, THEN SPREAD PUDDING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TRIFLE (03/09/94) (1:11) 1/2 C SUGAR 1 TB VANILLA 3 TB CORNSTARCH 2 1/2 OZ WHOLE BLANCHED ALMONDS 1/4 TS SALT 2 PK LADYFINGERS(3OZ) 3 C MILK 1/2 C RED RASPBERRY PRESERVES 1/2 C DRY WHITE WINE 1 PK FROZEN RED 3 EGG YOLKS,BEATEN -RASPBERRIES(12OZ) 3 TB BUTTER OR 1 C CHILLED WHIPPING CREAM -MARGARINE,SOFTENED 2 TB SUGAR MIX 1/2 CUP SUGAR, THE CORNSTARCH AND SALT IN 3-QUART SAUCEPAN; GRADUALLY STIR IN MILK AND WINE. HEAT TO BOILING OVER MEDIUM HEAT, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. GRADUALLY STIR AT LEAST HALF OF THE HOT MIXTURE INTO EGG YOLKS; STIR BACK INTO HOT MIXTURE IN PAN. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT. STIR IN BUTTER AND VANILLA UNTIL BUTTER MELTS. COVER AND REFRIGERATE AT LEAST 3 HOURS.P SOAK ALMONDS IN HOT WATER ABOUT 3 MINUTES; DRAIN. CAREFULLY CUT ALMONDS LENGTHWISE IN HALF WITH SHARP KNIFE. SPLIT LADYFINGERS LENGTHWISE IN HALF; SPREAD EACH HALF WITH RASPBERRY PRESERVES. LAYER IN 2-QUART SERVING BOWL 1/4 OF THE LADYFINGERS (CUT SIDES UP), 1/4 CUP OF THE HALVED ALMONDS, HALF OF THE RASPBERRIES AND HALF OF THE PUDDING; REPEAT. ARRANGE REMAINING LADYFINGERS AROUND EDGE OF BOWL IN UPRIGHT POSITION WITH CUT SIDES TOWARD CENTER. (IT MAY BE NECESSARY TO GENTLY EASE LADYFINGERS DOWN INTO PUDDING ABOUT 1 INCH SO THAT THEY REMAIN UPRIGHT.) COVER AND REFRIGERATE 30 MINUTES.P BEAT CREAM AND 2 TABLESPOONS SUGAR IN CHILLED SMALL MIXER BOWL UNTIL STIFF; SPREAD OVER TOP OF DESSERT. GARNISH WITH REMAINING ALMONDS AND RESERVED RASPBERRIES. NOTE: DO NOT USE SOFT-TYPE MARGARINE IN THIS RECIPE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TRIFLE 1 (03/09/94) (1:13) 1 9-INCH SPONGE CAKE LAYER 1/2 C TOASTED SLIVERED ALMONDS 3/4 C DRY SHERRY CUSTARD SAUCE 2 PK FROZEN RASPBERRIES 2 C MILK 2 PK FROZEN PEACHES 6 EGG YOLKS CHILLED CUSTARD SAUCE 1/4 C SUGAR 2 EGG WHITES PINCH OF SALT 1 C HEAVY CREAM 1 TS VANILLA EXTRACT 1 TB SUGAR THAW AND DRAIN FRUIT. SLICE SPONGE CAKE INTO THREE THIN LAYERS. PLACE ONE LAYER IN THE BOTTOM OF A SERVING BOWL. IT SHOULD BE FLAT-BOTTOMED AND ABOUT 10 INCHES ACROSS AND FIVE INCHES DEEP. IF YOU HAVE ONE OF GLASS, USE IT BECAUSE THE LAYERS OF THE TRIFLE LOOK VERY PRETTY. SPRINKLE THE CAKE LAYER WITH ONE-QUARTER CUP SHERRY. SPREAD ABOUT 1 THIRD OF THE RASPBERRIES AND PEACH SLICES ON TOP. POUR ONE-THIRD OF THE CUSTARD OVER THE FRUIT. REPEAT CAKE, SHERRY, FRUIT AND CUSTARD LAYERS, SAVING A DOZEN OR SO RASPBERRIES FOR GARNISH. TO MAKE THE TOPPING, BEAT EGG WHITE UNTIL STIFF AND IN A SEPARATE BOWL, WHIP CREAM. STIR SUGAR INTO CREAM AND GENTLY FOLD IN BEATEN EGG WHITE. MOUND CREAM AND EGG WHITE MIXTURE OVER THE TOP OF THE TRIFLE. GARNISH WITH RASPBERRIES AND TOASTED ALMONDS. REFRIGERATE UNTIL READY TO SERVE. CUSTARD SAUCE: SCALD MILK IN A DOUBLE BOILER. MEANWHILE, BEAT EGG YOLKS AND ADD SUGAR AND SALT. POUR A LITTLE HOT MILK INTO THE EGG YOLK MIXTURE, BEATING WITH A FORK, AND THEN STIR INTO THE REST OF THE MILK. PLACE OVER SIMMERING, NOT BOILING, WATER AND COOK -- STIRRING UNTIL THE MIXTURE COATS A METAL SPOON. POUR THE CUSTARD INTO A BOWL AND STIR IN THE VANILLA. COVER AND REFRIGERATE FOR ONE HOUR OR UNTIL THICKENED BEFORE ADDING TO TRIFLE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TUTTI FRUTTI TRIFLE (03/09/94) (1:10) 1/2 GRAPEFRUIT 1/2 C MOIST SHREDDED COCONUT 1 ORANGE 2 TB MARASCHINO JUICE 1 C FRESH PINEAPPLE 3 EGG WHITES 6 MARSHMALLOWS 6 TB CONFECTIONER'S SUGAR 6 MARASCHINO CHERRIES REMOVE SEGMENTS FROM MEMBRANE OF GRAPEFRUIT AND ORANGE, SLICE PINEAPPLE AND CUT MARSHMALLOWS AND CHERRIES INTO EIGHTHS. SOAK MARSHMALLOWS AND COCONUT IN COMBINED JUICES. BEAT EGG WHITES UNTIL STIFF AND FOLD IN SUGAR. COMBINE WITH FRUITS AND COCONUT MARSHMALLOW MIXTURE. FREEZE IN REFRIGERATOR TRAY UNTIL FIRM. FOR AN EXTRA TASTE TREAT ADD 1 TB OF BRANDY OR SOME PEOPLE LIKE TO ADD 1/2 CUP OF SEEDLESS RAISINS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=