Italian Cream Trifle

BY: Cooking Club
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Lois’s grandmother, who was born in Sicily, made this recipe every Saturday and served it for dessert on Sunday. “It was my favorite of all the desserts she made,” she says. Lois is also known for her lasagna, which is another recipe shared by her grandmother. “My family has many wonderful food memories,” she says.

TRIFLE
1 cup sugar
2 eggs
3/4 cup all-purpose flour
4 cups heavy whipping cream
2 teaspoons vanilla extract
2 teaspoons grated lemon peel
1 (1-lb.) frozen pound cake, thawed, cubed (1 inch)(about 8 cups)
1/2 cup dark rum or orange juice
1/2 cup finely chopped mixed dried or candied fruit
1/4 cup sliced almonds, toasted*

TOPPING
1 cup heavy whipping cream
1 tablespoon sugar

1 Whisk 1 cup sugar and eggs in large saucepan until smooth. Whisk in flour until combined. Slowly whisk in 4 cups cream until smooth and blended.

2 Cook custard over medium heat until it comes to a boil, whisking constantly and being careful to whisk into edges of pan; boil 1 minute, whisking constantly. (This will take about 10 minutes total.) Pour into large bowl; stir in vanilla and lemon peel. Refrigerate 30 minutes or until lukewarm, stirring occasionally.

3 Place one-third of the cake cubes in 2-quart glass or ceramic serving bowl. Drizzle with one-third of the rum; top with one-third of the custard. Repeat twice. Sprinkle with fruit.

4 Beat all topping ingredients in large bowl at medium-high speed until firm but not stiff peaks form. Swirl over top of trifle; garnish with almonds.

12 (2/3-cup) servings

PER SERVING: 675 calories, 49 g total fat (27.5 g saturated fat), 7 g protein, 49 g carbohydrate, 205 mg cholesterol, 85 mg sodium, 1.5 g fiber

TIP *To toast almonds, place on baking sheet; bake at 375ºF. for 4 to 6 minutes or until light golden brown.