Raspberry Trifle
Revision as of 10:40, 5 May 2012 by RealRecipes (talk | contribs) (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>")
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997. From "Catsrecipes Y-Group"[1]
Ingredients
- 24 almond macaroons
- ¾ cup sherry wine
- 6 egg yolks beaten
- 1 cup granulated sugar
- ⅛ teaspoon salt
- 2 cups fresh raspberries
- whipped cream
- blanched almonds
Directions
- Dip macaroons in wine and place in a flat serving dish.
- Beat eggs 5 minutes in electric mixer then add sugar and beat 2 minutes longer.
- Add sherry and salt then place in double boiler and cook until it thickens stirring constantly.
- Pour this mixture over the macaroons and allow to cool.
- Just before serving cover with fruit.
- Garnish with whipped cream and blanched almonds.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
