Cream of Earl Grey Trifel

Cream of Earl Grey Trifle

This is a fantastic dessert from the old country with the help of a favourite from David's Tea.

For the trifle you will need:

A 13 x 9 yellow or white cake, cooled (recipe to follow)

Raspberry Jam

About 6 Bananas

Cream of Earl Grey Custard (recipe also to follow)

Whipped Cream for topping.

For the Cake (straight from Betty Crocker)

2 1/4 cups all-purpose flour

1 1/2 cups sugar

1/2 cup butter or stick margarine, softened

1 1/4 cups milk

3 1/2 tsp. baking powder

1 tsp. salt

1 tsp. vanilla extract

3 large eggs  

Pre-heat oven to 350^o    Grease bottom and sides of rectangular pan, 13 x 9

Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.

Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center.

Cool rectangle in pan on wire rack; cool rounds 10 minutes; remove from pans to wire rack.

Once the Cake has cooled, slice in half so the top and bottom are like slices of bread.  Slather Jam in the middle and then cube the cake and put the to side.

For the Custard:

5 cups Vanilla Soy Milk

6 Tbls Custard Powder

6 Tbls Sugar

3 Tbls Cream of Earl Grey

Divide the Tea into t-sac tea filters – 1 ½ Tbls each

Put 4 cups of the soy mild in a pot and warm on medium, add tea bags and heat to near boiling, stirring frequently.

In a measuring cup combine the remaining 1 cup of milk, custard powder, and sugar.  Whisk together powder and sugar to dissolve.  Once the heating milk has reached slow boil, add the custard mixture and let simmer/boil for a few minutes.

In a serving bowl,  layer of cubed cake, then sliced bananas, then ladle the warm custard; repeat until the bowl is full.

Chill and serve with whipped cream. 

Happy Feasting!