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Vanilla Raspberry Trifle Recipe

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This recipe for Vanilla Raspberry Trifle is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Custard:
1 quart whole milk
1 cup sugar
1 tsp salt
1/4 cup cornstarch
4 large eggs
4 tsp vanilla

12 oz frozen raspberries
1/2 cup seedless raspberry jam

2 cups heavy cream
2/3 cups cream sherry
1/4 cup sugar
2 tsp vanilla

16 oz pound cake sliced in 1/2 inch thick slices
12 oz raspberries
Directions:
Directions:
Make custard: Microwave milk in a 1 quart glass bowl until steaming (4 to 5 minutes). In a saucepan, mix sugar, salt and cornstarch. Whisk in egg yolks. Turn stove to medium and whisk in hot milk. Continue to whisk until thickened to pudding consistency, about 4 minutes. Stir in vanilla. Turn off heat. Transfer custard to a bowl, covering surface directly with plastic wrap to keep skin from forming. Cool to room temp. Custard may be refrigerated up to 5 days.

Raspberry sauce: Microwave frozen berries on high power 1 to 1 1/2 minutes. Transfer to food processor; puree with jam. Put through strainer to remove seeds. Refrigerate until ready to assemble trifle. Sauce can be refrigerated for up to 5 days.

Whipped Cream: Whip cream, adding 1/4 cup sugar. Beat until stiff peaks form. Slowly beat in 2 tsp vanilla.

Assemble: Brush cake slices with sherry. Place 4 layers in 4 quart glass bowl in this order. 1 cup cold custard, 1/4 fresh raspberries, 1/4 cake, 3/4 cup of whipped cream. 1//2 cup raspberry sauce. Top last layer with remaining whipped cream and garnish with berries.


 

 

 

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