SCOTCH WHISKY & COFFEE-CARAMEL CUSTARD TRIFLE

Scotch Whisky & Coffee-Caramel Custard Trifle image

This is courtesy of Epicurious by way of Joyces Fine Cooking. This was found for someone who loves Scotch but does not drink, supposedly! Can't imagine why. I would use Amaretto or almond extract instead of the Scotch if I were making it! Chilling time is 3 hours to overnight.

Provided by Manami

Categories Dessert

Time 45m

Yield 1 3-quart trifle bowl, 12 serving(s)

Number Of Ingredients 20

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Ingredients

2 2/3 cups half-and-half
6 egg yolks
3/4 cup firmly packed dark brown sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1 cup chilled whipping cream
2 tablespoons chilled whipping cream
1 3/4 teaspoons instant espresso powder or 1 3/4 teaspoons instant coffee powder
3 tablespoons Scotch whisky
1 (1 lb) frozen pound cake, thawed, cut into 3/4-inch cubes
6 tablespoons Scotch whisky
1 cup raspberry jam
24 ounces frozen unsweetened raspberries, thawed (1/2 pint baskets) or 2 pints fresh raspberries (1/2 pint baskets)
2 large bananas, peeled, halved lengthwise, sliced
2 cups chilled whipping cream
3 tablespoons sugar
3 tablespoons Scotch whisky
1 pint basket fresh raspberry (1/2 pint baskets)
semisweet chocolate, curled or grated chocolate
almonds, finely chopped for sprinkling

Steps:

FOR CUSTARD:.
Scald half and half in heavy medium saucepan.
Whisk yolks, sugar and flour in top of double boiler until smooth.
Gradually, whisk in hot half-and-half.
Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
Set top of double boiler over ice and chill custard, whisking occasionally.
Mix in vanilla.
Combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
Beat to firm peaks.
Add Scotch and beat until firm.
Fold cream mixture into cold custard in 2 additions.(Can be prepared 1 day ahead. Cover and refrigerate.).
FOR TRIFLE:.
Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
Sprinkle with 3 tablespoons of Scotch and toss.
Heat jam in samll saucepan until just pourable.
Spoon half of jam over cake and spread.
Top with half of custard.
Top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
Sprinkle with finely chopped almonds.
Top with 1/2 the bananas.
Place remaining pound cake cubes in another bowl.
Sprinkle with 3 tablespoons Scotch and toss.
Spoon over the bananas in other bowl.
Layer fruit over.
Spoon remaining jam over and spread.
Top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
Cover and refrigerate until set, at least 3 hours.(Can be prepared 1 day ahead.).
Whip cream and sugar in large bowl to stiff peaks.
Add 3 tablespoons Scotch and beat to firm peaks.
Mound cream atop trifle.
Sprinkle with finely chopped almonds.
Garnish with fresh raspberries and chocolate.
Enjoy!