*ENGLISH TRIFLE " ITALIAN" ASHTON STYLE #(84)

       My wife Dottie have been making English Trifle for almost 40 years.  Even though we call it English Trifle it is actually an Italian dish that the English adapted because they loved it as much as the Italians do.

The recipe that follows uses only cooked fillings and homemade sponge cake.  Instant is a word that I would be loath to use.  The parts that are in this recipe are labor intensive but the end result is delicious.  Let me know how you like it ENJOY

INGREDIENTS:

SPONGE CAKE

pre heat oven 325 degrees

1 1/4 cups cake flour

1 1/4 cups sugar

6 eggs separated

1/3 cup of canola oil

1/2 cup cold water

1/2 tsp cream of tarter

1 tsp pure almond extract

1/2 tsp salt

DIRECTIONS:

     1. separate the eggs
     2. beat the egg yolks in a a Kitchen Aide

         mixer until lemon color and then slowly

        add the sugar

    3. add the vanila extract, water  and

        continue beating until incorporated

    4. slowly add the flour and continue 

        beating until incorporated

    5. in a separate bowl, using a whisk

        beat the egg whites until stiff and

        then add the cream of tarter and

        keep beating until egg whites are 

        stiff

    6. add the egg yolk mixture into the

        egg whites and using a rubber 

        spatula, fold into the egg whites

        until blended

    7. pour the mix into an ungreased 

        tube cake pan

    8. bake in 325 degree oven for 

        about 1 1/4 hr; check doneness

        by tapping the top of the cake 

        and it should it springs back 

INGREDIENTS FOR MAKING 

TRIFLE

    chocolate mouse (I use Julia Childs recipe)

    1 jar of raspberry preserves

    1/2 cup of brandy, sherry, rum, or orange liquor

    vanila pudding (cooked kind)

    whipped cream or creme fraiche (see recipe #93) or 3 cups; 8 oz of

    heavy cream and 3 oz of either sour cream or buttermilk;

    let stand on counter until it gets thick)

   1 box of  blueberries

   1 box of strawberries cut in half

   1 box of raspberries 

DIRECTIONS:

   1. cut cake into 1/2 inch thick by 2 inch long

   2. spread raspberry preserves on one side and

       line a large clear glass bowl or an actual trifle bowl

       on bottom and up the sides

   3. sprinkle a little liquor on the cake 

   4. layer strawberries,  blueberries, raspberries, 

       alternating with mouse, vanila pudding, cream,

       and then another layer of cake that you cover

      the one side with raspberry preserves and which

      you sprinkle liquor on

  5. the top should be 1/2 inch of cream and that you

      then decorate with strawberries, raspberries, blue

      blueberries, and almond slices

  6. put in refrigerator until ready to serve