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Christmas Trifle

This isn't a new recipe. I've now made it the last 3 Christmas' (ever since I got a trifle bowl). It is so yummy. I wish I would have taken a picture, because it's pretty too... and we got a new camera for Christmas...

Christmas Trifle

For the custard:
6 egg yolks
3/4 C. granulated sugar
2 T. flour
2 T. cornstarch
2 C. milk
1 t. vanilla extract
6 T. butter, cut into small pieces

For the trifle:
1 C. whipping cream
1/2 t. vanilla extract
2 T. confectioners' sugar
5 ( 1/2-inch) slices poundcake
2 T. sherry
3/4 C. raspberry jam
3/4 C. crumbled almond macaroons or similar flavored cookie
1 (10-oz.) package frozen raspberries, thawed

To make the custard:
In a small bowl, beat the egg yolks and set aside. In a saucepan, mix the sugar, flour and cornstarch. Over medium heat, whisk in the milk gradually. Cook until thickened, stirring constantly. Stir a small amount of the milk mixture into the egg yolks until yolks are warmed. Stir the egg mixture into the pot. Cook until thickened, stirring constantly. Remove from heat. Stir in the vanilla and butter until fully incorporated. Place a piece of plastic wrap directly on the surface of the custard and let stand until cool.

To make the trifle:
Using an electric mixer, whip the cream, vanilla and confectioners' sugar and set aside. In a trifle bowl or glass bowl, arrange the cake slices to cover the bottom. In a small bowl, mix the sherry and raspberry jam and spread over the cake slices. Sprinkle the cookie crumbs over the jam. Top with the raspberries. Spread the cooled custard over the raspberries. Swirl the whipped cream on top of the trifle. Refrigerate until serving.

Makes 10 servings.

Note: You can top with sliced almonds and cherries if desired.