---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Trifle 2
 Categories: Ethnic, Cakes, Desserts
      Yield: 1 Batch
 
      1    Sponge cake layer (9")
    3/4 c  Dry sherry
      2 pk Frozen raspberries
      2 pk Frozen peaches
           Custard sauce; chilled
      2    Egg whites
      1 c  Heavy cream
      1 tb Sugar
    1/2 c  Slivered almonds; toasted
           Custard Sauce:
      2 c  Milk
      6    Egg yolks
    1/4 c  Sugar
      1 pn Salt
      1 ts Vanilla extract
 
  This is a wonderful recipe. It calls for frozen fruit, but I don't
  see why you couldn't substitute fresh fruit if available.
  
  Thaw and drain fruit. Slice sponge cake into three thin layers.
  Place one layer in the bottom of a serving bowl. It should be
  flat-bottomed and about 10" across & 5" deep. If you have one of
  glass, use it because the layers of the trifle look very pretty.
  Sprinkle the cake layer with 1/4 cup sherry. Spread about 1/3rd of
  the raspberries and peach slices on top. Pour 1/3rd of the custard
  over the fruit. Repeat cake, sherry, fruit, and custard layers,
  saving a dozen or so raspberries for garnish.

  Topping:

  Beat egg white until stiff and in a separate bowl, whip cream. Stir
  sugar into cream and gently fold in beaten egg white. Mound cream
  and egg white mixture over the top of the trifle. Garnish with
  raspberries and toasted almonds. Refrigerate until ready to serve.
  
  Custard Sauce:

  Scald milk in a double boiler. Meanwhile, beat egg yolks and add
  sugar and salt. Pour a little hot milk into the egg yolk mixture,
  beating with a fork, and then stir into the rest of the milk. Place
  over simmering, not boiling, water and cook--stirring until the
  mixture coats a metal spoon. Pour the custard into a bowl and stir
  in the vanilla. Cover and refrigerate for one hour or until
  thickened before adding to trifle.

  Recipe by Sandee Eveland
 
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