TRIFLE FROM THE PLAZA HOTEL
Make and share this Trifle from the Plaza Hotel recipe from Food.com.
Provided by carrie sheridan
Categories Dessert
Time 9h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Split ladyfingers and arrange on a cookie sheet. Drizzle the sherry over them and allow to stand.
- Dissolve gelatin in hot water in a bowl and chill until syrupy.
- Arrange half the ladyfingers in the bottom of a 6-cup crystal bowl. Pour gelatin syrup over and chill until the gelatin is firm.
- Beat the egg yolks in a heavy saucepan until light. Add sugar gradually, beating all the while until mixture is light and lemon-colored.
- Stir in cream and vanilla.
- Cook, stirring constantly, over a very low heat or over simmering water, until the mixture coats a metal spoon. Pour sauce immediately into a chilled bowl and cover the surgace with transparent wrap.
- Chill thoroughly.
- Arrange remaining ladyfingers in the bowl on top of the set gelatin and pour the chilled custard over it. Chill until serving time.
- Garnish with a puff of sweetened whipped cream and sprinkle chopped pitaschio nuts around the rim of the trifle.
Nutrition Facts : Calories 422.8, Fat 25.6, SaturatedFat 12.8, Cholesterol 206.9, Sodium 137.8, Carbohydrate 40.1, Fiber 1.2, Sugar 28.8, Protein 8.4
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