Raspberry & Irish Mist Trifle Vintage Recipe

Naturally Gluten-Free Desserts

IRISH TRIFLE

100 Year Old Vintage Recipe

 

INGREDIENTS

1 GF Vanilla Cake, day old

1 Jar Raspberry Jam

½ Cup Irish Mist Liquor

½ Cup Dessert Sherry

 

3 Eggs, separated

¼ Cup Sugar

¼ Tsp Salt

2 Cup Milk, scalded

1 Tsp Vanilla

1 Tbls Butter

 

1 Cup Whipping Cream

2 Tbls Confectioner’s Sugar

 

½ Cup Blanched Almonds

½ Cup Fresh Raspberries

 

DIRECTIONS

 

Slice cake into 2 or 3 layers.  Spread jam generously on layers of cake.  Sprinkle each layer with Irish mist and sherry.  Put into serving bowl and set aside.  Place cake in bowl that is slightly larger than cake so that custard and whipped topping can spill over sides and fill bowl.

 

In heavy saucepan beat egg yolks with sugar and salt.  Slowly pour scalded milk into eggs, beating continuously.  Cook over low heat, until custard thickens and coats metal spoon.  Remove from heat, stir in vanilla and butter and pour over cake. 

 

Refrigerate several hours until custard sets firmly.  Beat egg whites with a little salt until stiff, set aside.  In separate bowl, whip cream with sugar until soft peaks form.  Fold in egg whites and pile over trifle.  Decorate top with almonds and raspberries.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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