家裏不做甜品的時候，基本上每周和小羅share一塊Cheesecake Factory的cheesecake。即便健身散漫下來，體重還是噌噌得往下掉，可見甜品有助屯肉的威力。
可甜品于我，是愛好和一種生活方式。那幾磅肉的小恩小惠還真不足以讓我戒掉它。
意外在廚櫃頂層發現2包即將過期的手指餅，本著勤儉持家的原則立刻翻書找一個能用到手指餅的甜品食譜。這個English Trifle的食譜可謂perfect！不但能用掉剩余的手指餅，還一並用完冰箱裏做其他甜品後剩下的大半罐牛奶、半盒奶油，而Trifle輕薄的口味又適合這越來越熱的天氣，妙哉妙哉！
English Trifle
Preparation time: 25 minutes + chilling
Total cooking time: 10 minutes
Serves 6
4 slices Madeira cake or trifle sponges
1/4 cup (60ml/2 fl oz)sweet sherry or Madeira
250 g (8 oz) raspberries
4 eggs
2 tbsp caster sugar
2 tbsp plain flour
2 cups (500ml/ 16fl oz) milk
1/4 tsp vanilla extract
1/2 cup (125 ml/ 4 fl oz) cream
1/4 cup (25 g/ 3/4 oz) flaked almonds, to decorate
raspberries, to decorate
1 Put the cake in a decorative bowl and sprinkle with the sherry. Scatter the raspberries over the top and crush them gently into the sponge with the back of a spoon, leaving some of them whole.
2 Mix the eggs, sugar and plain flour together in a bowl. Heat the milk in a pan, pour it over the egg mixture, stir well and pour back into a clean pan. Cook over medium heat until the custard boils and thickens and coats the back of a spoon. Stir in the vanilla, cover the surface with plastic wrap and leave to cool.
3 Pour the cooled custard over the raspberries and leave to set in the fridge, it will firm up but not become solid. Whip the cream and spoon it over the custard. Decorate with almonds and raspberries and refrigerate until needed.
英式蛋糕布丁
6人份
手指餅若幹
1/4杯雪利酒或馬德拉白葡萄酒
250g 覆盆子（我用了家裏現成的草莓和黑莓代替）
4個雞蛋
2 tbsp 糖
2 tbsp 面粉
2杯牛奶
1/4 tsp 香草精
1/2杯奶油
1/4杯杏仁片，裝飾用
覆盆子若幹，裝飾用
1 在杯子底部鋪上一層手指餅，均勻撒上雪利酒。再鋪上一層覆盆子，用調羹底輕按覆盆子使之貼實于手指餅上。留部分覆盆子最後裝飾用。
2 在一個盆裏混合拌勻雞蛋、糖和面粉。加熱牛奶，倒入雞蛋混合液中，拌勻，並倒入一個幹淨的小鍋，用中火再次加熱。加熱後蛋液變厚，此爲做好的卡士達。離火，加入香草精，拌勻。用保鮮膜封住鍋口，放涼。
3 將放涼後的卡士達均勻得鋪一層在杯子裏的覆盆子上，放入冰箱冷藏定型。卡士達經過冷藏會稍許變硬，此時打法奶油，鋪于卡士達上。撒上杏仁片和覆盆子裝飾即可。
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