Ingredients
1/2 cup custard powder
1/2 cup sugar
5 cups homogenized milk
1/2 cup sherry wine
1/2 cup rum
1 teaspoon vanilla extract
6 mini jelly rolls
1 (12 ounce) package frozen raspberries
1 cup whipped cream
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Measures sugar concentration for jams, syrups, fermentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Measures sugar concentration for jams, syrups, fermentation
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Make custard: stir powder and sugar in a heavy-bottomed saucepan until blended. Gradually whisk in milk, sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir constantly until custard thickly coats a spoon, about 2 minutes. Remove from heat and stir in vanilla extract. Press piece of plastic wrap on surface to prevent a skin from forming and chill until cooled. Cut jelly roll into 1/2 inch thick slices. Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L. Cover cake with half of custard then layer of whipped cream. Add some raspberries, then another layer of cake; cover with remaining custard. Refrigerate, covered, for at least 6 hours or overnight. Before serving, spoon whipped cream over trifle and drizzle with raspberry sauce. Decorate with raspberries.