36 1 1/2” Almond macaroons or lady fingers, split
1/3 to 1/2 Cups amaretto liqueur
1-12 Oz. Jar seedless red raspberry jam
Custard I use recipe in Better Home and Gardens cook book
1 12 oz. pound cake or homemade cake
1/2 to 2/3 Cups cream sherry
2 Pkgs. frozen raspberries, 10 oz.
2 Cups whipping cream
2 Tablespoons sugar
1/2 Teaspoon vanilla, to taste.
Brush flat side of cookies with liqueur. Arrange flat side around sides of 12 cup bowl, then line bottom with flat side up. Spread generously with red raspberry jam. Spoon 1 1/4 cups custard, cooled over the jam layer. Cover with layer of sliced pound cake. Using a pastry brush add some of cream sherry to cake. Spread thin layer of jam over the cake. Top with 1/2 of drained raspberries. Carefully spread 1 1/4 cups custard over berries. Repeat layering with remaining pound cake slices, sherry and jam. Cover with remaining berries. Carefully spread remaining custard on top. Brush 8 or 9 macaroons with liqueur, and arrange over custard, flat side down. Place plastic wrap directly on surface of trifle. Refrigerate overnight. It can be prepared up to two days ahead. About 3 to 4 hours before serving, whip the cream. Add sugar and vanilla, continue beating until stiff. Spoon over the macaroons. Sprinkle border of macaroons, crushed, over the outer edge of cream. Refrigerate until serving time.
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.