Classic Trifle

Name: Classic Trifle
Yield: Serves 12
Ingredients: 6 , large eggs, separated; 1/2 teaspoon, cream of tartar; 1/2 teaspoon, table salt; 1/2 cup, granulated sugar, plus 3 tablespoons granulated sugar; 1 teaspoon, vanilla extract; 2 tablespoons, hot water; 1 cup, plain cake flour; 3/4 cup, cream sherry; 1 scant cup, blanched slivered almonds (4 ounces); 1/4 cup, granulated sugar; 2 tablespoons, egg, beaten (about 1/2 large egg); 1/2 teaspoon, almond extract; 5 teaspoons, amaretto liqueur; 2 cups, fresh raspberries; 3 tablespoons, granulated sugar; 12 , large egg yolks; 1 cup, granulated sugar; 1/2 teaspoon, ground nutmeg; 2 cups, whole milk; 1 cup, heavy cream; 1/4 cup, brandy or Cognac; 3 , medium lemons, zested, then juiced to yield 1/2 cup juice; 1/2 cup, granulated sugar; 2 cups, heavy cream; 2 tablespoons, cream sherry; 3 cups, fresh raspberries

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Appears in Cook's Illustrated November/December 1996

Desserts or Baked Goods

Fruit

Cakes

Fruit Desserts

For perfect texture, taste, and appearance, bake your custard in a very shallow dish and use small squares of relatively firm sponge cake.

SERVES12

TIME3½ hours, plus 2 hours 20 minutes cooling and 26 hours chilling

WHY THIS RECIPE WORKS

We wanted our recipe for classic trifle to produce a dessert with a delicate and creamy texture, never heavy or wet, the flavor a subtle balance of tart fruit, slightly astringent wine, toasty almonds, and suave, eggy custard. We hit upon t...

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