I've looked everywhere and of course I've lost my original copy of the issue.
1 (18 1/2-ounce) package cake mix 1 1/2 cup dry sherry 7 egg yolks 3/4 cup granulated sugar 2 cup whipping cream 2 tablespoon confectioners’ sugar 3 (12-ounce) packages frozen sweetened raspberries, thawed whipped cream, for garnish, optional fresh raspberries, for garnish, optional mint leaves, for garnish, optional Directions Preheat oven to 350 degrees FButter and flour a 13 by 9-inch baking pan Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup waterWhen baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completelyCut the cake into large cubes, about 1 1/2-inches wide Place the egg yolks, granulated sugar and remaining 1 cup sherry into the top of a double boilerWhisk until completely combinedPlace the top pan over simmering water (do not let water touch the bottom of the top pan)With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaiseLet cool Whip the cream with the confectioners’ sugarTake half of the whipped cream and fold into the cooled custard To assemble: In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries and 1/3 of the custardContinue layering, ending with custardTake the remaining whipped cream and completely cover the top of the custardRefrigerate at least 4 hours before servingServe with additional whipped cream, fresh raspberries and a sprig of mint, if desired.
Q mC(T2-T1) If you are adding thermal energy, this means the final temperature will be higher335000 2,15 897 (T2-300) 335000 1928,55 (T2-300) 335000/1928,55 T2-300 173,71T2-300 T2 473,71 almost 474 K
