Dessert: Raspberry Trifle

Ingredients

9 egg yolks
4 cups whole milk
1 cup raw sugar
1/2 vanilla bean, seeded
1/4 cup water
1 cup raspberry jam
1 cup heavy cream
2 loaves pound cake, sliced 1/4 " thick
1 cup dry sherry
3 cups frozen raspberries, defrosted
2 cups fresh raspberries

Instructions

CUSTARD:In a medium sized bowl, whisk together the egg yolks, whole milk, 1/2 cup of sugar, and vanilla bean seeds. Heat the custard mixture in the top pan of a double boiler over medium heat, whisking constantly for about 30 minutes, until it's thick enough to coat a wooden spoon. Don't let the custard boil. Once it has thickened, cover and refrigerate it for about 2 1/2 hours, until completely cool. RASPBERRY JAM SAUCE:In a small pot, bring the water to a boil. Take it off the heat and mix in the raspberry jam. Set it aside. WHIPPED CREAM:Using a hand mixer, whip the cream with 1/2 cup of raw sugar until stiff peaks form. Set it aside. SHKIAFFING IT TOGETHER:Dip one side of each slice of pound cake in the sherry. Place a single layer of sherry-dipped pound cake onto the bottom of the trifle dish. Pour in enough custard to just barely cover the cake slices. Delicately disperse 4 teaspoons of the raspberry jam sauce and 2 heaping tablespoons of the defrosted raspberries on top of the custard. Repeat this layering until the trifle dish is full. Once the dish is full, use a butter knife to poke vertical channels into the trifle. Top the trifle with the whipped cream, and decorate it with fresh raspberries. Refrigerate it for about an hour to set.

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