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8 cups Rumtopf
1-L container 35% cream, about 4 cups
2 tsp vanilla
400-g pkg ladyfingers, about 48
2 cans Devon custard, see tip below
Strain Rumtopf, reserving liquid. Place drained fruit in a bowl. In a large bowl, using an electric mixer, whip cream with vanilla until stiff peaks form when beaters are lifted. Spread one-quarter of whipped cream on bottom of a large trifle bowl or decorative bowl that will hold at least 14 cups (3.5 L). One at a time, dip 16 ladyfingers in Rumtopf liquid. Place on top of whipped cream, breaking into pieces, if necessary, to completely cover. Sprinkle with enough Rumtopf fruit to barely cover ladyfingers. In a bowl, stir cans of custard together. Spoon one-third of custard over ladyfingers. Repeat layering 2 more times. Top with whipped cream. Cover and refrigerate at least 8 hours or up to 2 days.
When ready to serve, drizzle more Rumtopf liquid overtop. Garnish with fresh figs and mint, if you like.
Calories 633, Protein 7.9g, Carbohydrates 75.3g, Fat 30.3g, Fibre 3.1g, Sodium 101mg.
Wow! This incredible party trifle, with layers of cream and custard, tastes especially good if made a day ahead.
Cans of Devon custard are sold in supermarkets. If you can't find them, prepare about 2 cups (500 mL) store-bought custard powder following directions on the package.
Instead of using Rumtopf liquid to dip ladyfingers, brush them with rum, Marsala or sherry.