RASPBERRY BRANDY TRIFLE
Make and share this Raspberry Brandy Trifle recipe from Food.com.
Provided by Brookes Kitchen
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Custard Sauce: In a heavy saucepan, combine 1/2 cup milk & cornstarch. Stir with wire whisk until cornstarch dissolved. Add remaining 2.5 cups of milk and sugar. Cover over moderate heat. Stir until sauce thickens and comes to a boil.
- In small bowl, stir egg yolks with a fork and stir in 4-5 TBSP of custard sauce. Whisk mixture back into remaining sauce.
- Return to boil and boil for 1 minute while stirring constantly. Remove from heat and add vanilla.
- Trifle: Cut pound cake into 1 inch thick slices. Spread jam on slices. Place slices of cake, jam side up, in glass trifle bowl creating a first layer. Combine sherry and brandy. Sprinkle first layer with sherry & brandy combination. Repeat with rest of cake & alcohol mixture.
- Let rest for 30 minutes at room temperature. While cake is resting, beat whipping cream in a cold bowl until soft peaks form. Add 2 TBSP of sugar to whipping cream and stir.
- Pour custard sauce over top of cake. Then top with whipped cream and garnish with fresh fruit.
- Refrigerate.
Nutrition Facts : Calories 562.2, Fat 33.9, SaturatedFat 20.5, Cholesterol 218.7, Sodium 225, Carbohydrate 46.2, Fiber 0.7, Sugar 14.2, Protein 7.1
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