RASPBERRY BRANDY TRIFLE

Raspberry Brandy Trifle image

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