Raspberry Trifle

Brace yourself, it's the last course! Now some of you may be tempted to hide the ring in the food. I never understood this strategy. I don't know about your partner, but I get so excited about dessert that chewing is optional. That being said, I suggest you present the ring on one knee, in a nonedible container.

Reprinted with permission from Nadia G.'s Bitchin' Kitchen: Cookin' For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.
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Photo: Raspberry Trifle

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 6 to 8
LEVEL: Easy

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
    • GEAR:
    • 3 medium mixing bowls
    • Small pot
    • Double boiler
    • Electric hand mixer
    • Trifle dish or large clear serving bow
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    Directions

    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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    • on January 05, 2012

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      Made this dessert for New Year's 2012, and everyone loved it! My family owned a bakery and made custard over direct heat, so the double boiler technique was different, but worth it. Brava Nadia G! Grazie.

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