Special equipment: 3 medium mixing bowls Small pot Double boiler Electric hand mixer Trifle dish or large clear serving bow
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.
Reprinted with permission from Nadia G.'s Bitchin' Kitchen: Cookin' For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.