This is the ultimate make-ahead dessert – it is best served the next day. Buy the sponge cake from your local bakery; they'll have it on hand in the freezer.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
Custard:
Method
Custard: In bowl, whisk together egg yolks, sugar and cornstarch. In saucepan, heat milk over medium heat until bubbles form around edge; gradually whisk one-third into egg mixture. Whisk back into pan and bring to boil over medium heat, whisking constantly; cook, whisking, until bubbling and thickened, 3 to 4 minutes. Remove from heat.Whisk in butter and vanilla. Place plastic wrap directly on surface; let cool slightly.
Meanwhile, cut cake in half horizontally. Spread cut side of bottom with jam; replace top half, pressing to adhere. Cut into about 1-inch (2.5 cm) cubes.
Line 12-cup (3 L) trifle bowl with half of the cake pieces; brush with half of the sherry. Repeat with remaining cake and sherry. Scrape warm custard over top; place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours.
Meanwhile, in saucepan, bring cherries with syrup and sugar to boil over medium-high heat; boil until syrupy and reduced by half, about 25 minutes. Transfer to heatproof bowl; let cool. Refrigerate until cold, about 1 hour.
Transfer cherry mixture to strainer over bowl; let stand for 10 minutes to drain. Reserve syrup.
Sprinkle amaretti over custard. Spoon cherries over top; sprinkle with 2 tbsp (30 mL) of the reserved syrup.
In bowl, whip cream; spread over trifle. Sprinkle with almonds.
Nutritional facts Per each of 12 servings: about
- Sodium 176 mg
- Protein 7 g
- Calories 456.0
- Total fat 20 g
- Potassium 211 mg
- Cholesterol 175 mg
- Saturated fat 11 g
- Total carbohydrate 61 g
%RDI
- Iron 14.0
- Folate 16.0
- Calcium 11.0
- Vitamin A 23.0
- Vitamin C 3.0
