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Raspberry Banana Trifle Recipe

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This recipe for Raspberry Banana Trifle, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Pingree
Added: Wednesday, September 20, 2006


1 lb pound cake
6 Tbsp seedless raspberry jam
Custard (recipe included)
3 large ripe bananas
1 c heavy cream
2 Tbsp sugar

4 Tbsp sugar
2 Tbsp cornstarch
2 large egg yolks
2 c milk
1 tsp vanilla extract

With a serrated knife, cut crust from pound cake. Place cake on one long side; cut lengthwise into 4 equal slices. With a small spatula, spread 2 Tbsp jam on top of 1 cake slice; top with another cake slice. Slice jam-layered cake crosswise into 1/4" slices, keeping slices together, then cut cake lengthwise in half down center (You should have ~ 26 slices jam-layered cake cut in half to make 52 half slices.). In a trifle bowl, place 2 rows of cake slices around the side of the bowl, alternating horizontal and vertical placements to make a checkerboard design. Place some slices in a layer to cover the bottom of the bowl; top with 1/3 of sliced bananas. Spoon 1/3 of warm custard on top of bananas. Top with half of remaining bananas and half of remaining custard. Top with remaining cake, then bababas and custard. Cover surface of custard with plastic wrap to prevent skin from forming. Chill at least 6 hours. Top with whipped cream and fresh rasperries and serve.

To make custard:
Mix sugar and cornstarch in large saucepan. Add egg yolks and whisk together. Gradually whisk in milk. Cook over medium-low heat, stirring constantly until custard thickens to the consistency of thick cream, ~25 minutes. Transfer to a large bowl, add vanilla.

Personal Notes:
Personal Notes:
Another recipe from the "trifle lady".




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