Trifle From The Plaza Hotel Recipes
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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