Anglophiles across the globe are rejoicing as today marks the culmination of Queen Elizabeth II Royal Jubilee. The four-day celebration has been to commemorate the legacy of Her Majesty's 60 year reign as monarch and honor the sacrifices she has made in a lifetime of service to her country.
Others have decided to celebrate Queen Elizabeth II with more modest menus of traditional English Tea such as scones, trifle and cakes. We suggest you take time out of your busy schedule to do the same and pay tribute to one of the world's most impressive political and charitable figures to date.
1 box of pound cake mix (bake as directed or use a pre-bought pound cake)
1 cup of frozen raspberries &1 cup of frozen blueberries (thawed with the juices)
3 tbsp of dry Sherry
1 tbsp cocoa powder
4 cups of prepared custard (recipe below)
1 cups whole milk
1 cups heavy cream
3 tbsp granulated sugar
1 tsp vanilla extract
4 large egg yolks
- Combine the milk and cream in a sauce pan with the vanilla extract and 2 tbsp of the sugar. Stir constantly until boiling then turn off heat.
- In a separate bowl whisk the yolks and remaining sugar together until pale in color.
- Slowly spoon 1/4 of the hot milk mixture into the yolks and stir until thick, tempering the yolks.
- Now add the yolk mixture into the remaining milk saucepan and reheat over medium heat until the custard coats the back of the spoon.
- Custard can be served hot or cold but you'll want it cooled before adding it to your trifle.
- Add a layer of custard to the bottom of the dish.
- Cube the pound cake into 1" squares and add a layer of pound cake above the custard.
- Drizzle 1 tbsp of dry sherry over the cake.
- Add a layer of fruit with their juices over the cake.
- Now repeat again twice ending with a final layer of custard on the top.
- Dust a small layer of cocoa powder to the top of the custard for presentation.
LONG LIVE THE QUEEN!