This is adapted from a recipe for Irish Whiskey Trifle which appears in Classic Irish Recipes, a cookbook by Georgina Campbell.
Custard:1/2 cups whole milk
1 vanilla pod or a few drops of pure vanilla extract
2 tablespoons sugar
3 large eggs
1/2 tsp Lemon flavoring
1/3 cup Hot water
3/4 cup Sugar
1/2 tsp Salt 1 tsp
1 1/2 tsp
Double acting baking powder
1 1/4 cup White cake flour
1 8-oz jar All-Fruit Raspberry Preserves
1/2 cup Irish Mist
1 small container of fresh raspberries (or frozen – thawed and drained)
1 16-oz can of apricots in fruit juice, drained
1 cup heavy cream
Blanched almonds, fresh raspberries and slices of kiwi fruit to decorate.
Method:Make the sponge on the day before you plan to serve the trifle
1. Preheat oven to 350 degrees F. Grease and flour 8×8 inch pan.
2. Blend flour, baking powder and salt, set aside.
3. Beat eggs electric mixer in small bowl until very thick and lemon colored; pour into large bowl. Gradually beat in sugar. Slowly blend in water, vanilla, and lemon flavoring on low speed. Quickly blend in dry ingredients; mix thoroughly. Pour into prepared pan and put in oven immediately. Bake 25 to 30 minutes until toothpick inserted in center comes out clean; do no
Make the custard. Pour the milk into a pan and bring it almost to a boil. Remove from the heat. Whisk the eggs and sugar together lightly in a bowl. Gradually whisk the milk into the egg mixture. Rinse out the pan with cold water, return to mixture to it and stir over very low heat until the mixture thickens. Do not allow it to boil. Turn the custard into a bowl and add vanilla extract to taste. Set aside to cool, stirring occasionally to prevent a skin forming.
Assembling the trifle
Halve the sponge cake horizontally. Our good friend, Jane FitzGerald, recommends using dental floss – it is easier and faster than a serrated knife.
Spread with raspberry jam and make a sandwich. Cut into slices and arrange them on the bottom and around the sides of a large glass dessert bowl. Sprinkle generously with Irish Mist. Cut the apricots into quarters and mix lightly with the raspberries. (Reserve a handful of raspberries for decorating the top). Spread the fruit over the sponge cake to make as even a layer as possible. Pour on the custard, cover and then chill.
Right before serving, whip the cream, spread it over the custard layer and then decorate with blanched almonds, the reserved fresh raspberries and slices of kiwi fruit. Serves 6 to 8.