Raspberry Brandy Trifle

Submitted by Brookes Kitchen

"From the family recipe collection. Connie's favorite adult dessert!"

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 8

ingredients

• Custard Sauce

• 3 cups milk
• 4 tablespoons cornstarch
• 2 tablespoons sugar
• 2 egg yolks
• 1 teaspoon vanilla

• Trifle

• 1 loaf purchased poundcake (5x3x3)
• 4 tablespoons raspberry jam
• 1 cup medium-dry sherry
• 1⁄4 cup brandy
• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 1⁄4 cup raspberries
• 1⁄4 cup peach, slices

directions

1. 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.
2. In small bowl, stir egg yolks with a fork and stir in 4-5 TBSP of custard sauce. Whisk mixture back into remaining sauce.
3. Return to boil and boil for 1 minute while stirring constantly. Remove from heat and add vanilla.
4. 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.
5. 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.
6. Pour custard sauce over top of cake. Then top with whipped cream and garnish with fresh fruit.
7. Refrigerate.