Kennedy Wexford Berry Trifle

Submitted by carrie sheridan

"this English dessert is very elegant with a custard and also a berry sauce over sponge cake - you can use Sara Lee frozen pound cake in a pinch --"

 

• Ready In: 1hr 20mins
• Ingredients: 20
• Serves: 8-12

ingredients

• 5 c mixed berries

• blueberries, raspberries, blackberries, sliced strawberries
• 1⁄4 cup sugar
• 2 tablespoons Irish Mist liqueur
• 1 lb sponge cake, cut into 1-inch squares
• 4 cups irish mist pastry cream
• 2 cups heavy cream
• 2 tablespoons confectioners' sugar
• 1⁄4 cup fresh currants (optional)

• for Irish Mist pastry cream

• 2 cups milk
• 2 tablespoons milk
• 1⁄4 cup sugar
• 2 egg yolks
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 1 teaspoon butter
• 1 teaspoon vanilla extract
• 2 -3 tablespoons Irish Mist liqueur

• for Raspberry Chardonnay sauce

• 1 pint fresh raspberry
• 1⁄2 cup sugar
• 1⁄2 cup Chardonnay wine or 1/2 cup other white wine

directions

1. NOTE: make the pastry cream at least an hour in advance so that it has a chance to cool before you begin assembling the trifle ~.
2. To make pastry cream, bring 2 cups of the milk to a simmer with 2 tablespoons of the sugar. Reduce the heat to low and keep warm.
3. In a small bowl, whisk together the egg yolks with the remaining 2 tablespoons sugar, the cornstarch, flour and remaining 2 tablespoons of milk until smooth and well-blended. Gradually whisk the hot milk into this mixture, a spoonful at a time so as not to cook the yolks. Return to the saucepan and bring to a boil, whisking until the pastry cream thickens. Reduce the heat to low and simmer, whisking, for 2 minutes.
4. Immediately remove from the heat and scrape into a bowl. Whisk in the Irish Mist. Let cool slightly, then cover with a sheet of plastic wrap pressed right onto the surface of the custard to prevent a skin from forming. Refrigerate until chilled. If the custard has thickened too much when you go to use it, simply whisk briefly to lighten it.
5. To make the Raspberry Chardonnay Sauce, puree the raspberries by passing through a sieve to remove the seeds.
6. In a small non-reactive saucepan, bring the sugar and wine to a boil, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes to evaporate the alcohol. Add the fresh raspberry puree and simmer for 5 minutes longer. Remove from the heat and let cool, then refrigerate until ready to use.
7. Put all the berries in a mixing bowl, add the Raspberry Chardonnay Sauce and toss gently, being careful not to crush the berries. Let stand while you prepare the rest of the dessert.
8. In a small saucepan, combine the sugar with 1/2 cup water. Bring to a boil, stirring to dissolve the sugar. Remove the syrup from the heat and let cool; then add the Irish Mist.
9. Choose a trifle bowl or any large glass bowl, preferably with straight sides. Cover the bottom with pieces of sponge cake. Drizzle a little of the syrup over the cake to moisten lightly. Cover with a layer of pastry cream and then a layer of the berries, making sure to include the raspberry sauce and any juices that collect. Repeat these layers until you've filled the bowl at least three-quarters of the way up and have used up all of the cake, mixed berries, and pastry cream.
10. In a chilled bowl with cold beaters, whip the cream with the confectioner's sugar until stiff. Either use a pastry bag with a star tip to decorate the top of the trifle with rosettes of whipped cream or simply dollop the cream on top and swirl it decoratively. Garnish with some sprigs of fresh currants, if you have them.