Want a new dessert for the holidays that will get them raving instead of raging? Wow the fam with Tipsy Parson. It’s a traditional English trifle that combines cake, custard, fruit and booze. Simple to make. Easy to eat.
2 eggs, beaten
1/2 cup sugar
1 tablespoon cornstarch
2 1/2 cups milk
1 teaspoon vanilla extract
1 (3-ounce) package ladyfingers, split lengthwise
1/4 cup sherry Fresh strawberries
What to do:
Combine eggs, sugar, and cornstarch in top of a double boiler, beating well. Gradually add milk, stirring constantly. Cook over boiling water, stirring constantly with a metal spoon, 20 minutes or until mixture coats the spoon. Cool slightly. Stir in vanilla. Cool completely.
Sprinkle 12 ladyfinger halves with sherry. Let stand 5 minutes. Line sides of a 1-quart soufflé dish with soaked ladyfingers; pour in custard. Top with remaining lady fingers. Chill completely. Garnish with strawberries. Spoon into individual serving bowls.
*recipe courtesy of Oxmoor House
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