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TRIFLE
12 to 14 servings

Prepare:

  • Double recipe Crème Anglaise

Refrigerate until cold. Have ready:

  • 24 to 30 ladyfingers, store-bought or homemade, Génoise, or any sponge cake, cut into pieces of any size
  • ¾ cup fruit preserves
  • 2 cups berries or sliced fruit
  • ¼ cup sliced or slivered almonds, toasted

Arrange half of the ladyfingers or cake pieces in the bottom of a 2- to 3-quart serving bowl. If the bowl is glass, make sure that each layer of ingredients touches the sides of the bowl so that the contrasting layers can be seen. Sprinkle with, if desired:

  • (3 tablespoons sweet wine [such as port, cream sherry, or Marsala], brandy, whiskey, or rum)

Spread with half the preserves. Sprinkle with half the berries or fruit slices. Top with half the crème anglaise and sprinkle with half the nuts. Top with the remaining ladyfingers, more liquor, if using, and the remaining preserves, fruit, and crème anglaise. Whip until the mixture holds soft peaks:

  • ¾ cup cold heavy cream
  • 1 tablespoon sugar
  • ½ teaspoon vanilla

Spread the whipped cream or pipe it decoratively on top of the trifle. Sprinkle with the remaining nuts. Cover and refrigerate for at least 3 hours, or, preferably, for up to 24 hours before serving.

Own a physical copy? Find this recipe on page 827.
Desserts