TIPSY SQUIRE
Steps:
- Heat milk until it is nearly boiling (a double boiler is safest). Mix sugar, flour, and beaten eggs together. Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs. Add the tempered egg mixture into the hot milk. Return to low heat and stir until mixture begins to thicken. When cool, add vanilla. Strain through a wire strainer to remove any lumps. Whip whipping cream and add sugar to taste, put aside. Grate fresh nutmeg and put aside, this will also be used to top dessert once complete.
- Cream sugar and butter. Add egg yolks 1 at a time. Mix the flour and baking soda together. Add sour cream and flour, alternating to the butter and sugar. Beat egg whites stiff and fold in. Pour into greased and floured tube cake pan. Bake at 300 degrees F. in a preheated oven for 1 1/2 to 1 3/4 hours. Invert immediately into a glass serving bowl and drizzle with Sherry. Pour custard on top, and then add already made whipping cream. Top with freshly grated nutmeg.
TIPSY SQUIRE(COOK'S COUNTRY)
This trifle is that most of the components can (if not should) be made in advance. Once assembled, Tipsy Squire actually improves after an overnight stay in the fridge. You'll need a 3-quart trifle dish to make this impressive dessert. Bake shops sell sponge cake in various sizes; just trim larger cakes to suit this recipe. To stale cake rounds, leave them uncovered on the counter overnight or place them on a wire rack over a baking sheet in a 200-degree oven for 3 hours. **Cook time includes the 3 + 12 hours chill time.
Provided by Coppercloud
Categories Dessert
Time 16h25m
Yield 1 Trifle, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- For the Custard:.
- Heat cream, 6 tablespoons sugar, and salt in heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds.
- When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface, and refrigerate until set, at least 3 hours or up to 2 days.
- For Trifle:.
- Slice each cake round in half horizontally. Brush each cut side of one cake with 1/4 cup sherry, then spread with 1/4 cup jam. Stack 2 cut sides together (resulting in jam sandwich). Repeat with second cake to make second jam sandwich. Cut each cake into 5 long slices, then cut 5 more slices crosswise. (Reserve small jam cakes for nibbling; you will need 30 to 40 of the larger jam cakes for step 3.).
- Beat cream and 1/4 cup sherry with electric mixer at medium-high speed to soft peaks. Reduce speed to low, gradually add custard, and mix well, about 1 minute. Toss macaroons with remaining 1/4 cup sherry in large bowl.
- Arrange 12 to 14 (depending on size) macaroons in single layer to cover bottom of 3-quart trifle bowl. Spoon 2 cups custard mixture evenly over macaroons. Arrange 15 to 20 jam cakes in single layer on custard. Top with 2 cups custard mixture. Repeat layering of cookies, custard mixture, jam cakes, and custard mixture once more. Arrange remaining 12 to 16 macaroons in circle midway between rim of bowl and center of trifle, so that they stick up slightly like a crown. Cover tightly with plastic wrap and refrigerate at least 12 hours or up to 2 days. When ready to serve, pile raspberries inside macaroons.
Nutrition Facts : Calories 598.2, Fat 42.2, SaturatedFat 25.7, Cholesterol 234.9, Sodium 66.6, Carbohydrate 43.6, Fiber 1.2, Sugar 29, Protein 3.7
TIPSY SQUIRE
Not being totally familiar with this dessert, I serve it straight from the oven (pound cake warm, custard at room temperature). I saw it demonstrated on the Food Network last winter and thought I would give it a go myself! I'm sure it would be equally good if custard was chilled and cake at room temperature.
Provided by SharleneW
Categories Dessert
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- For Custard: Heat milk until it is nearly boiling (a double boiler is safest).
- Mix sugar, flour, and beaten eggs togeter.
- Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs.
- Add the tempered egg mixture into the hot milk.
- Return to low heat and stir until mixture begins to thicken.
- When cool, add vanilla.
- Strain through a wire strainer to remove any lumps.
- Whip whipping chream and add sugar to taste, set aside.
- Grate fresh nutmeg and set aside (used when serving).
- For pound cake: Cream sugar and butter.
- Add egg yolks one at a time.
- Mix the flour and baking soda together.
- Alternating, add half of the sour cream, then half of the flour, then remaining sour cream, then remaining flour (stirring well with each addition).
- Beat egg whites until stiff and fold into mixture.
- Pour into greased and floured tube cake pan.
- Bake at 300°F for 1 1/2 to 1 3/4 hours.
- To serve: When cake is done, invert immediately into a glass serving bowl.
- Drizzle with Sherry.
- Pour custard over and then whipped cream.
- Top with freshly grated nutmeg.
- I prefer cutting hot pound cake with serrated knife and assembling individual servings so the kiddos (and others) can have theirs without the sherry.
Nutrition Facts : Calories 993.3, Fat 39.6, SaturatedFat 22.7, Cholesterol 325.5, Sodium 415.8, Carbohydrate 143.4, Fiber 1.3, Sugar 101.3, Protein 17.6
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