Scottish Trifle: New

 

Scottish Trifle: New Way

Ingredients:

1 angel food cake (pre-made by your grocery bakery, or homemade)
1 recipe homemade custard, fully chilled (see below)
2 cups heavy whipping cream
1/2 cup granulated sugar, or to taste
Slivered blanched almonds
2 pints fresh raspberries

Directions:

Beat heavy whipping cream until soft peaks form. Sprinkle in sugar and continue beating until incorporated.

Cut or tear angel food cake into bite size cubes. Spread a layer of angel food cake onto the bottom of a trifle dish or large bowl. Sprinkle evenly with fresh raspberries.

Top angel food cake and raspberries with homemade custard. 

Top custard layer with whipped cream. Chill until ready to serve.

Preheat oven to 400 degrees F. Spread slivered blanched almonds onto foil covered baking sheet. Bake almonds, stirring occasionally, until lightly browned and toasted. Let cool completely.

When ready to serve, sprinkle top of the trifle with toasted slivered almonds and fresh raspberries.

Source: This was a combination of this recipe that I found and the old one, found here, that we used to make while I was growing up.

Notes: I used a pre-baked angel food cake from my grocery bakery. It is just nice to simplify things when everything else has so many steps. The reason my trifle bowl doesn't look very full is that I split this recipe in half and separated it into two trifle bowls so I could keep one half for our family and give the other half to my mom. Pictured is the one I gave to my mom. If I put the entire recipe into one trifle bowl, it would fill it to the top. You could even alternate layers, if desired, and do six layers instead of three (1. angel food cake and raspberries, 2. custard, 3. whipped cream, 4. angel food cake and raspberries, 5. custard, 6. whipped cream, raspberries, and toasted almonds).

Homemade Custard

Ingredients:

4 cups heavy whipping cream, scalded
5 egg yolks
1 cup sugar
1 teaspoon vanilla

Directions:

Beat the yolks with the sugar until it is light and forms a ribbon when the beater is lifted.

Add the scalded cream slowly in a stream, stirring. (You can also use the mixer on low speed)

Transfer the custard to a heavy saucepan and cook it over moderately low heat, stirring until it thickens, but do not let it boil. Remove the pan from the heat and stir in vanilla. Strain the custard through a fine sieve into a metal bowl. Set in a bowl of ice. Let it cool, stirring occasionally, then chill, covered.

Source: My sister-in-law, Angie Adams.

Notes: The longer you let it chill, the thicker it will be. I recommend making it a day before you need to assemble the trifle, and letting it chill overnight. This is rich and heavenly stuff.