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 non-edible container.
Recipe courtesy of Nadia G
Print
Raspberry Trifle
Yield:
6 to 8
Level:
Easy
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

Directions

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.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Raspberry Hot Chocolate

Recipe courtesy of Aida Mollenkamp

Lemon Raspberry Fizz

Recipe courtesy of Giada De Laurentiis

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Cheap Eats

11pm | 10c

Cheap Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Cheap Eats

3am | 2c

Cheap Eats

3:30am | 2:30c

So Much Pretty Food Here