English Trifle has been our Christmas Eve dessert for many years. When the whole family is gathered, I prepare it in a clear glass trifle bowl and line the inside of the bowl with sliced strawberries. This Christmas it will be a table for two so I've adapted my recipe and added it here. Because this makes enough for two meals, Christmas dinner is easy.



Christmas Trifle

            You can use leftover pound cake or purchase one frozen and save the remaining for another use. Instead of Pastry Cream, you can also use Bird's Custard Powder  to make the pudding. Lots of sherry is important, too!

Serves 2 to 4

            4 slices (3/8 inch thick) pound cake

1 tablespoon seedless raspberry jam

2 to 3 tablespoons cream sherry

Pastry Cream (see recipe below)

1/3 cup whipping cream

1 tablespoon powdered sugar

½ teaspoon vanilla

½ pint fresh raspberries

For trifle, spread the jam on each slice of cake. Arrange the cake in a small glass bowl, breaking to fit, and drizzle with the sherry. Spoon the warm pastry cream into the bowl. Refrigerate until cool.

Whip the cream in a medium bowl until soft peaks form. Add the powdered sugar and vanilla continue beating until thick. Spoon onto the trifle and garnish with raspberries. Refrigerate until serving, at least 4 hours.

Pastry Cream 

Makes 1 cup

¾ cup half-and-half

¼ cup sugar

1 tablespoon cornstarch

2 egg yolks

1 teaspoon vanilla

 Heat the half-and-half in a small saucepan until it almost comes to a boil.

 Mix the sugar with the cornstarch in a small bowl. Whisk the egg yolks in a medium bowl, slowly add the sugar mixture and continue whisking until the mixture lightens.

Slowly stir in the hot half-and-half beating constantly with a whisk. Pour the sauce back into the saucepan and cook over low heat until the custard thickens. Do not let the custard boil. (I use an instant read thermometer and cook to 160 degrees F.)

Remove from heat and add the vanilla. Stir until it cools slightly and cover with plastic wrap until needed.