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Source: Dessert - The Grand Finale
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Active Time:  20 Minutes
Total Time:  3 Hours 20 Minutes
  Serves 6
1 package orange or cherry gelatin (jelly crystals)
1-10 inch sponge cake
1/3 cup fruit jam or jelly
1/2 cup sweet sherry
1 cup blueberries
4 apricots, pitted and cut into eighths*
Extra fruit, for decoration
Pastry Cream
6 egg yolks
1/2 cup sugar
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Trifle Recipe at
Make the gelatin (jelly crystals) according to the directions on the package. Chill in the refrigerator for at least 1 hour, until set.

Cut the cake horizontally into 3 layers and spread 1 side of each layer with the jelly (jam). Sandwich the layers back together and then cut into cubes or fingers and sprinkle with the sherry. Set aside until needed.

Pastry Cream:

Whisk the egg yolks and sugar until thick and pale. Whisk in the flour.

Strain the milk into the egg yolk mixture. Whisk until the pastry cream is smooth and has no lumps.

Cook the pastry cream over low heat, whisking constantly, until the mixture thickens. Remove from heat and cool. Stir in the vanilla.

Fold the pastry cream into the lightly whipped cream.

To assemble the trifle, arrange one-third of the cake pieces on the bottom of a 1-quart bowl. Top with one-third of the gelatin and fruits and one-third of the pastry cream mixture. Repeat these layers, finishing with a pastry cream layer and decorating with the extra fruit.

Refrigerate for at least 2 hours. The trifle is best left overnight before serving.

*With exception of pineapple, any fruits in season can be used in the layers of the trifle.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 681
Fat. Total: 24g
Fiber: 2g
Carbohydrates, Total: 103g
Sodium: 410mg
% Cal. from Fat: 32%
Cholesterol: 351mg
Protein: 13g
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