CELEBRATE ST PATRICK'S DAY: Traditional Irish Recipes with Sorcha Hyland

Ingredients

• 1 10.58-ounce can Bird's Custard Powder (make double recipe)
• 1 cup strawberry or raspberry jam
• 1 6.15-ounce box lady fingers
• 1 cup sherry or Irish Mist
• 2 fresh ripe pears, peeled and sliced, or 1 15-ounce can pears, drained, dried and sliced
• 2 cups fresh sliced strawberries
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 2 tangerines, peeled and sectioned
• 1 banana, peeled and sliced
• 3 cups heavy cream, whipped
• 1 kiwi fruit, peeled and sliced
• 1 6-ounce jar maraschino cherries, drained
• 1 cup blanched almonds (optional)

Instructions

Prepare a double recipe (2 pints) of the custard according to the package directions using whole milk and sugar. Allow the custard cool completely before using.

Gently warm the jam in a small saucepan over low heat, or in the microwave. Brush one side of the lady fingers with a layer of warm jam. Line the bottom of a medium-sized glass fruit or punch bowl with half of the lady fingers, jammy-side down. Douse them with ½ cup of sherry or Irish Mist. Layer on half of the pears, strawberries, blueberries, blackberries, tangerine sections and banana slices. Pour half of the cooled custard over the fruit. Repeat with another layer of jammy lady fingers and douse with remaining sherry or Irish Mist. Add the remaining fruit and pour the remaining custard over top. Just before serving, spoon the whipped cream over top. Decorate the trifle with kiwi slices, cherries and almonds (optional). Serves 8 to 10.

Tip: Other fruits such as fresh or canned apricots or peaches may be used. Make sure all fruits are well-drained and patted dry with paper towels. You may use other fruits for the trifle, but leave the most moist fruits (such as kiwi) for the very top. Too much wet fruit will make the ladyfingers disintegrate too soon.

Recipes by Sorcha Hyland.

Photos

Added Tuesday, March 9, 2010