Richard Simmons Royal Trifle Food

ROYAL CANADIAN TRIFLE

Steps:

• Cut pound cake into 1/2 inch thick slices;.
• halve each slice, lengthwise;.
• place on a cookie sheet.
• Drizzle cake slices with sherry.
• allow to stand 10 minutes, or until wine is absorbed.
• line the side of an 8-cup glass serving bowl with cake.
• arrange remaining cake in bottom of bowl.
• Dissolve gelatin in boiling water in a large bowl.
• stir in ice cubes until melted.
• chill until gelatin is syrupy.
• fold in fruit cocktail and lemon juice.
• chill about two hours.
• Prepare custard mix with milk, following label directions.
• pour into a medium sixed bowl,cover with plastic wrap.
• chill at leasr one hour,.
• Beat cream with sugar in a small bowl til stiff.
• fold half the cream into the chilled custard and pour over firm gelatin in bowl.
• just before serving, garnish trifle with remaining whipped cream and strips of angelica and candied cherries Cook time is chill time.

RICHARD SIMMONS' ROYAL TRIFLE

Steps:

• Custard.
• In saucepan, heat 2 1/2 cups milk until scalding.
• In bowl, mix together sugar, cornstarch, flour and salt; whisk in egg and remaining 1/2 cup cold milk.
• Gradually whisk in hot milk and return to saucepan.
• Cook over medium heat until mixture thickens, then remove from heat and stir in margarine and vanilla extract then refrigerate.
• Cake.
• Line bottom of 13 x 9 inch baking pan with wax paper. Lightly coat paper with cooking spray.bowl, In a bowl beat eggs and sugar until thick. Gradually beat in water, vanilla extract and almond extract.
• In another bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing until just blended. Pour evenly into prepared pan. Bake for 12 minutes, or until center of cake is springy to touch. Cool 5 minutes.
• Dust tea towel with icing sugar and turn cake out onto towel. Carefully peel off paper. Roll up cake and towel together, lengthwise; cool completely.
• To assemble trifle: Unroll cake and spread with jam; roll up again and cut into 1/2 inch slices and arrange in serving bowl. Top cake slices with fruit and custard. Cover and refrigerate 4 hours or overnight.