Tipsy Squire

Name: Tipsy Squire
Yield: Serves 10 to 12
Ingredients: 2 cups, heavy cream; 1/2 cup (3½ ounces), sugar; pinch, table salt; 5 , large egg yolks; 3 tablespoons, cornstarch; 4 tablespoons, unsalted butter, cold, cut into 4 pieces; 1 1/2 teaspoons, vanilla extract; 2 , (8-inch) round stale sponge cakes (each about 1 1/2 inches thick), homemade or store-bought; 1 1/2 cups, cream sherry; 1 cup, seedless raspberry jam; 2 cups, heavy cream; 40 , small almond macaroons or amaretti cookies, homemade or store-bought; 1 cup, fresh raspberries

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Appears in Cook's Country December/January 2006

Desserts or Baked Goods

Make Ahead

Cakes

Puddings, Custards, Gelatins, & Souffles

Lost Recipes

What's the secret to a great trifle? According to an old-fashioned American recipe, the answer is stale cake, jam (not fruit), and a stiff shot of sherry.

SERVES10 to 12

WHY THIS RECIPE WORKS

Starting with a classic Southern rendition of trifle called Tipsy Squire, we wanted our recipe for this dessert to taste as good as it looked. For this trifle, we used stale sponge cake, which absorbs liquid without turning mushy. For deep ...

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