The clumsy dance of the colours and patterns of life

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Wednesday, April 22, 2009

Raspberry Sherry Trifle

Bake time: 25 minutes        Yields: 10-12 servings

1 (18 1/2 ounce) package cake mix (Duncan Hines Moist Deluxe Butter Recipe Gold recommended)
1 1/2 cups dry sherry
7 egg yolks
3/4 cup sugar
2 cups whipping cream
2 tablespoons icing sugar
3 (12 ounce) packages frozen sweetened raspberries, thawed
Whipped cream, optional (for garnish)
Fresh raspberries, optional (for garnish)
Mint leaves, optional (for garnish)

Preheat oven to 350 degrees F. Butter and flour 13"x9" baking pan. Prepare cake according to package directions, but use 1/2 cup of sherry in place of 1/2 cup of water. When baked, let cool in pan for 10 minutes, then invert onto wire rack to cool completely. Cut cake into large cubes, about 1 1/2" wide.
Place egg yolks, sugar, 1 cup sherry into top of a double boiler. Whisk until completely combined. Place top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until custard is quick thick (about the consistency of mayonnaise). Let cool.
Whip cream with icing sugar. Take half of whipped cream, fold into cooled custard.

To assemble:
In the bottom of a trifle bowl or a 13"x9" disposable aluminum foil pan, layer 1/3 of cake cubes, 1/3 of raspberries, and 1/3 of custard. Continue layering, ending with custard. Take remaining whipped cream, completely cover top of custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries, and a sprig of mint, if desired.

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