XmasFun Logo
Xmasfun on Facebook
Share this page on:
Home | Music | Videos | Radio | Recipes | Crafts | Random Acts Of Kindness | Games | Trivia | Jokes | Downloads  | Stories | Clipart | Fun

Christmas Lyrics and MIDI Files

Listen To Christmas Music Online

Watch Christmas Movies and TV Shows Online

Fun and Easy Christmas Recipes

Christmas Crafts for All Skill Levels

Share your Random Acts Of Kindness with us

Word Search

Slide Puzzle

Concentration

Word Scramble

Santa's Deep Freeze

Penguin Push

And many more...

Songs

TV/Movies

Rudolf

A Charlie Brown Christmas

A Christmas Story

Miscellaneous

Fun Games and Screensavers

Fonts

A Charlie Brown Christmas

The Grinch

Rudolph The Red Nosed Reindeer

Watch Classic TV Online

A Christmas Carol

Night Before Christmas

Luke

Virginia

The Dime

Free Christmas Clipart and Images

Cartoons

Poems

Jokes

Santa Names

"Merry Christmas" in other languages

Tongue Twisters

The Latest Christmas News Stories

Search The Web For Christmas Stuff

Our Links To Other Fun Christmas Stuff


Share this page on:

Like us on Facebook!

Share Your Random Acts Of Kindness
Christmas Trifle
Santa Cooking

Contributed By: Karen Gonzalez

Ingredients

Use a 2 1/2 qt. glass bowl.

1 1/2 prepared pound cakes (about 10 3/4 oz. each) thawed if frozen
1/2 cup raspberry jam
3 tbs. granulated sugar
1 1/2 tbs. cornstarch
3 egg yolks
2 1/2 cups milk
2 tsp. pure vanilla extract
1 1/2 cups heavy cream
5 tbs. confectioners' sugar
6 tbs. cream sherry or Marsala
1/2 cup toasted sliced almonds
10 oz. frozen strawberries, thawed and drained, halved
10 oz. frozen raspberries, thawed and drained.

Instructions

Cut the cakes into slices 1/4 inch thick: spread out flat for several hours to dry.

Spread a thin layer of jam on 1/2 of the slices, top each with a plain slice.

Cut these "cake sandwiches" into 1 inch squares and set aside.

Whisk the granulated sugar, cornstarch and egg yolks in a saucepan. Slowly whisk in the milk.

Cook, stirring constantly, over medium heat until
thickened to the consistency of custard, about 12 to 15 minutes.

Whisk in 1 teaspoon of the vanilla, set aside to cool completely. Whip the cream until soft peaks form.

Beat in 3 tablespoons of the confectioners' sugar and the remaining vanilla; continue beating until stiff.

Chill until ready to use.

Assemble the trifle;

Spread 1/4 cup of the custard on botton of a large
glass bowl (2 1/2 quarts, or 10 cups).

Scatter 1/3 of the cake squares on top, pressing down slightly to make an even surface.

Sprinkle with 2 tablespoons each of the sherry and almonds. Pour 1/2 of the remaining custard evenly over the cake.

Toss the strawberries with 1 tablespoon of the confectioners' sugar, then spoon them over the custard.

Follow with 1/2 of the remaining cake, 2 tablespoons each of sherry and almonds, and 1/2 of
the remaining custard.

Toss raspberries with remaining confectioner's
sugar and spoon over custard.

Cover with remaining cake, 2 tablespoons each
of the sherry and almonds and remaining custard.

Spoon reserved whipped cream over top; sprinkle with remaining almonds. Chill until ready to
serve.


   

 © 1998-2014 Digital Widgets, LLC. All Rights Reserved