English Trifle Recipe from Garden View Lounge, Grand Floridian

 
Ingredients

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Sponge Cake
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla
2 tbls melted butter
3/4 cup sifted all purpose flour

Chantilly Cream
1 cup milk
1/2 vanilla bean
3 egg yolks
2-1/2 tbls sugar
2 tbls cornstarch
2 cup heavy cream, whipped

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Method

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Sponge Cake
In a mixing bowl combine sugar eggs, salt and vanilla. Whip over a double boiler until triple in volume. Fold in flour and butter. Pour into a greased 10" round cake pan. Bake at 350 degrees for approximately 35 minutes or until done.

Chantilly Cream
In a sauce pan, combine milk and vanilla bean. Bring to a boil. In a mixing bowl, combine yolks, sugar and starch. Pour half the boiling milk into the yolks stirring constantly. Return to sauce pan and stir until thick. Remove from heat and chill. When chilled. Pass through a sieve. Fold in heavy cream.

In a 9" glass bowl, line the bottom with a 1/2" thick piece of sponge cake. Sprinkle with sherry. Cover the sponge cake with 1/2 the chantilly. Cover the chantilly with strawberry halves. Repeat this process one more time. Cover with whipped cream and toasted coconut.