Irish Angela Padden’s St. Patrick’s Day Trifle
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Ingredients
| 10 to 12 | ladyfingers or | | sponge cake in equivalent amount | | 1/4 cup | seedless raspberry jam or | | apricot jam | | 1/4 cup | sherry (optional) | | 1 pkg. (6 oz.) | lime gelatin | | 1 can | pears, drained, syrup reserved | | 1/2 pint | whipping cream | | 2 oz. | slivered almonds |
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Instructions
Line the bottom of a glass dessert bowl with some of the ladyfingers which have been split in half and spread with jam. Pour the sherry over these and let stand for 1/2 hour.
Dissolve gelatin in 2 cups of boiling water, stirring until clear. Stir in 1 1/2 cups of reserved syrup and allow to set slightly.
Slice the pears and arrange some of them on top of the ladyfingers. Put on second layer of ladyfingers and fruit. Continue like this, using all the ladyfingers and fruit. Pour gelatin over all and refrigerate until set. Beat the cream until thick, pile on top of the trifle and decorate with slivered almonds.
The Irish Heritage Cookbook
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