English Trifle
Grrrrrgh!
Course : Trifles
From: HungryMonster.com
Serves: 12
 

Ingredients:

1 recipe vanilla pudding sauce -- cooled,
1 cup whipping cream -- whipped
2 tablespoons red raspberry preserves
1 piece round sponge of white cake -- (10-inch)
1/4 cup dark puerto rican rum -- optional
1/4 cup dry sherry
1 cup frozen raspberries -- thawed
1 cup fresh raspberries -- for garnish
 

Preparation:

Carefully combine cooled Vanilla Pudding Sauce with 1 cup whipped cream. Coat the inside of a deep 10-inch glass bowl with raspberry preserves to within 1 inch of top. Slice cake horizontally into fourths. Place top slice, crust side up, in bottom of bowl, curving edges of cake upward. Combine rum and Sherry. Sprinkle about 2 tablespoons over cake slice. Spread 1/3 of chilled pudding mixture over cake. Sprinkle 1/3 of raspberries over pudding. Repeat procedure twice. Cover with remaining cake layer, crust side down. Sprinkle with remaining rum-Sherry mixture. Place remaining whipped cream in pastry bag with fluted tip, pipe rosettes around edge of bowl and in center. Top with fresh raspberries. Chill at least 8 hours before serving.

 

Nutritional Information:

74 Calories (kcal); 7g Total Fat; (94% calories from fat); trace Protein; 1g Carbohydrate; 27mg Cholesterol; 8mg Sodium