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Add a photoThis year’s last Sweet Taste of Saturday is in honor of my British mother who often serves this dessert on special occasions including New Year’s Day. It is a traditional English Trifle and I’ve stuck as close to possible to the true ingredients. Bird’s custard can be found at some grocery stores and stores like World Imports. If you can’t find it a tapioca pudding could be substituted. The amount of sponge cake can be adjusted so that you fill the bottom of whatever dish you are using and since this is such a pretty layered desert I suggest using a clear glass bowl.
Ingredientes
- 4 oz sponge cake, sliced
- ¾ cup seedless raspberry jam
- 1 ½ oz sherry
- 15 oz can of peach slices, drained
- 4 tablespoons Birdâs custard powder
- 3 tablespoons sugar
- 1 quart milk
- 1 pint heavy whipping cream
- 2 oz slivered almonds
Direcciones
- Spread jam on the sponge cake and arrange jam side up so as to cover the bottom of the serving bowl.
- Drizzle the sherry evenly over the sponge cake.
- Chop the peach slices into bite size pieces and spread over the sponge cake.
- Prepare the custard and pour over the peaches.
- Place a piece of plastic cling wrap over the custard so a âskinâ doesnât form and cool completely in the refrigerator.
- Whip the cream and spread evenly on top of the custard.
- Sprinkle the almonds on top of the cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 10 servings | |
| Calories 316 | |
| Calories from Fat 122 | 39% |
| Total Fat 13.79g | 17% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 88mg | 4% |
| Potassium 254mg | 7% |
| Total Carbs 43.63g | 12% |
| Dietary Fiber 1.2g | 4% |
| Sugars 34.75g | 23% |
| Protein 5.1g | 8% |
