English Trifle

Total Time: 43 mins Preparation Time: 40 mins Cook Time: 3 mins

Ingredients

• Servings: 10
• 4 egg yolks
• 3 tablespoons sugar
• 10 tablespoons milk
• 1/4 cup whipping cream
• 2 1/2 teaspoons cornstarch, dissolved in
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 1/8 teaspoon ground nutmeg
• 1 (12 ounce) purchased poundcake
• 1/2-2/3 cup sherry wine
• 4 (10 ounce) packages frozen raspberries, thawed and thoroughly drained
• 2 cups whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 36 almond macaroons (see my almond macaroons)
• 1/3-1/2 cup amaretto liqueur
• 1 (12 ounce) jar seedless raspberry jam

Recipe

• 1 brush flat sides of macaroons with liqueur and arrange flat sides against the glass around the sides of a 12 cup glass bowl or trifle bowl, then line bottom with flat side up.
• 2 spread generously with raspberry jam, being careful not to crush macaroons.
• 3 for custard:.
• 4 whisk yolks in medium saucepan.
• 5 gradually add sugar, whisking until mixture is thick and lemon colored, about 2 minutes.
• 6 blend in milk, whipping cream, and cornstarch mixture.
• 7 place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. do not boil or mixture will separate.
• 8 remove from heat and stir until slightly cooled.
• 9 blend in vanilla and nutmeg.
• 10 transfer to bowl and repeat twice, for a total of about 3 3/4 cups custard.
• 11 spoon 1 1/4 cups custard over raspberry jam layer.
• 12 cover with a single layer of pound cake slices.
• 13 using a pastry brush,soak cake generously with 1/4 to 1/3 cup sherry.
• 14 spread thin layer of raspberry jam over cake.
• 15 top with half of drained raspberries.
• 16 carefully spoon another 1 1/4 cups custard over berries.
• 17 repeat layering with remaining pound cake slices, sherry, and jam.
• 18 cover with remaining berries and carefully spread remaining custard over top.
• 19 brush 8 or 9 macaroons with liqueur and arrange over custard, flat side down.
• 20 place plastic wrap directly on surface of trifle and refrigerate overnight.
• 21 about 3 to 4 hours before serving, whip cream in medium bowl until foamy.
• 22 add sugar and vanilla and continue beating until stiff but not dry.
• 23 spoon over macaroons, swirling top.
• 24 crush 10 to 12 macaroons and sprinkle a 1 inch border around outer edge of whipped cream.
• 25 refrigerate until serving time.