Bagatelle (French-Canadian Trifle)

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 45mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the custard:
  • Mix together sugar and cornstarch in a large saucepan.
  • Add egg yolks, and whisk to combine; then gradually whisk in milk.
  • Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.
  • Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
  • For the trifle:
  • Cut cake into 2" x 1" pieces.
  • Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl.
  • Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam.
  • Pour some of the custard over the berries.
  • Repeat layering, ending with custard.
  • Cover with plastic wrap, and refrigerate for at least 3 hours.
  • Remove trifle from refrigerator about 1 hour before serving.
  • Just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl.
  • Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (Do not overbeat).
  • Decorate trifle with large dollops of whipped cream.
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