” It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.”
- 10–11 ounces pound cake (I used a Sara Lee frozen pound cake)
2. 1/2 cup seedless raspberry jam
3. 12 ounces fresh raspberries (reserve a few to garnish the top of your trifle)
4. 2 cups heavy cream
5. 1/2 cup sugar
6. 6 egg yolks
7. 1 teaspoon vanilla
8. 2 tablespoons Grand Marnier
9. 1 1/4 cups heavy cream
10. 1/4 cup powdered sugar
11. 1/2 teaspoon vanilla
12. Sliced almonds to garnish, if desired
- Cut the pound cake into bite sized cubes. Spread some jam on half the cubes and place in the bottom of a trifle dish. Spread jam on the rest of the cake and set aside.
2. Sprinkle half the Grand Marnier, then half the raspberries over the cake layer.
3. Make creme anglaise by heating the 2 cups of cream in a medium sauce pan over medium heat. Beat together the egg yolks with the sugar until thick and pale yellow. Set aside.
4. Just before the cream starts to boil, remove from heat. Very slowly drizzle some of the hot cream into the sugar/yolk mixture while beating or whisking constantly.
5. Return the mixture to the pan and cook over low until mixture thickens and can coat a spoon. Do not allow to boil for the smoothest texture. Run through a strainer if desired. Allow to cool before adding to the trifle.
6. When the creme anglaise is cooled, pour about half in the middle of the trifle, then layer more cake, sprinkle with the rest of the Grand Marnier and raspberries, then the rest of the creme anglaise.
7. Whip the 2 cups of heavy cream with the powdered sugar and vanilla until soft peaks form. Smooth whipped cream over the top of the trifle and garnish with raspberries and almonds, if desired.