Raspberry Trifle

Name: Raspberry Trifle
Yield: 6 to 8
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

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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.

Level: Easy

Yield: 6 to 8

Level: Easy

Yield: 6 to 8

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.