If you want to get your kids to eat spinach, try this sauce! This recipe is kid-friendly and the rapid cooking time ensures a speedy lunch. Time to prepare: As quickly as your pasta water cooks!
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (5.9 ounce) package individual jelly-filled roll cakes
- ½ cup sherry
- 2 pints fresh raspberries
- 1 tablespoon white sugar, or to taste
- 1 egg
- 2 egg yolks
- ½ cup white sugar
- ⅓ cup all-purpose flour
- 2 cups milk
- ½ cup half-and-half cream
- ½ teaspoon vanilla extract
- 2 tablespoons sherry
- 1 tablespoon butter
- ¼ cup whipped cream
- ¼ cup fresh raspberries
- 2 tablespoons chocolate curls
Instructions
- Slice the jelly rolls into 1-inch pieces. Line a glass trifle bowl with the sliced jelly rolls. Drizzle 1/2 cup of sherry over the jelly roll slices. Toss the raspberries with 1 tablespoon of sugar or to taste and spoon over the jelly roll slices.
- In a bowl, whisk together the egg, egg yolks, and 1/2 cup of sugar until smooth; whisk in the flour until thoroughly combined and free of lumps. Pour milk and half-and-half into a saucepan; heat over medium heat until the milk mixture is steaming hot but not simmering. Whisk about 1/4 cup of the hot milk mixture into the egg mixture until smooth; repeat, whisking the hot milk in thoroughly each time, until you have whisked in about 3/4 cup of the hot milk mixture. Whisk the milk-egg mixture back into the steaming milk in the saucepan. Reduce heat to low. Whisking constantly, heat the sauce until it is thickened and just at the point of simmering (do not boil sauce), 3 to 4 minutes. Whisk in vanilla extract, 2 tablespoons of sherry, and butter. Allow the sauce to cool for about 10 minutes, whisking often to avoid lumps.
- Pour the custard over the raspberries in the trifle bowl, cover bowl with plastic wrap, and refrigerate until thoroughly chilled and set, at least 2 hours. Garnish with dollops of whipped cream, more raspberries, and chocolate shavings if desired.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 186 mg |
| Sugars | 15 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it! I personally did not make it but my grandma made it for a party and I tried some. When I asked her where she got the recipe for she showed me this website. It was amazing I was extremely impressed with the fruit taste swirling with the cream.
This is really, really good. I must admit I had no idea what you meant by “jelly filled roll cakes” and a friend of mine said, “She means Little Debbie-style cakes with jelly filling.” I don’t typically buy those types of dessert items so I substituted a sponge cake and topped it with some home made raspberry jam and cut that up. I followed the rest of the recipe to a “T”. The second time I made it, I made it into 2 layers, topped it off with chocolate chips, whipped cream and raspberry sauce….drizzled down the inside of the bowl…and both were fabulous. Thanks for a “keeper” recipe. I made it in July, not Winter, and was so happy I will make it again…soon.