Christmas Trifle

Ingredients

• 2 tablespoons flour
• 6 egg yolks
• 1/2 cup sugar
• 1 teaspoon vanilla
• 6 egg whites
• 1 pinch salt
• 1/2 cup flour
• 8 ounces raspberry jelly
• 12 almond macaroons, crumbled
• 1/2 cup brandy
• 12 egg yolks
• 1/2 cup sugar
• 2 cups milk, scalded
• 2 cups cream, scalded
• 1 tablespoon vanilla
• 1 cup whipping cream
• 2 tablespoons sugar
• 2 tablespoons brandy
• to taste maraschino cherry, split
• to taste angelica leaf
• to taste almonds, blanched sliced

Recipe

• 1 butter the bottom and sides of an 11x16-inch jelly roll pan and an 8-inch square cake pan. line with waxed paper. butter the paper and dust lightly with the flour.
• 2 set the pans aside. beat the egg yolks, sugar and vanilla with an electric mixer until the mixture is light and ribbons when the beater is lifted.
• 3 beat the egg whites and the salt until they hold stiff peaks.
• 4 fold one-fourth of the eggs whites into the yolk mixture. pour the yolk mixture on top of the remaining egg whites and sprinkle on the 1/2 cup flour.
• 5 fold the mixture together.
• 6 pour into the prepared jelly roll pan and 1-inch deep into the prepared cake pan.
• 7 bake in a preheated 350 degree f oven for 15 minutes or until lightly browned.
• 8 invert the cake onto a rack or baking sheet to cool. peel off the waxed paper.
• 9 split the 11x16-inch cake in half crosswise. spread one half with some of the raspberry jelly.
• 10 top with the other half of the cake. cut the layered cake into triangles.
• 11 line the bottom of an 1-1/2 quart glass serving bowl with the sandwiched triangles.
• 12 line the sides of the bowl with the triangles alternately pointing up, then down, leaving about 1/3-inch between each triangle. fill the spaces with the remaining raspberry jelly.
• 13 cut the 8-inch square cake into small pieces and sprinkle inside the bowl al ong with the macaroons.
• 14 sprinkle with the brandy.
• 15 beat the egg yolks and sugar in a large bowl until the mixture is light and ribbons when the beater is lifted. pour on the milk and cream in a stream while beating.
• 16 transfer the mixture to a heavy saucepan. cook over low heat, stirring, until thickened. do not let it boil.
• 17 remove from the heat and stir in the vanilla.
• 18 pour the hot custard into a metal bowl.
• 19 place the bowl in a larger bowl filled with cracked ice. stir the custard until cool.
• 20 pour the cooled custard on top of the crumbled cake and macaroons, filling the bowl to within 3/4 inch of the top.
• 21 chill, covered, for at least 6 hours.
• 22 beat the whipping cream with sugar and brandy until it holds stiff peaks.
• 23 place in a pastry bag fitted with a fluted tip and pipe the whipped cream over the edges of the cake sandwiches. pipe a large rosette in the centre of the custard.
• 24 decorate the trifle with the cherries and angelica leaves. sprinkle with almonds and serve.