Raspberry Grand Marnier Trifle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the sabayon sauce: fill a large bowl 1/3 full of ice water; set aside.
  • Fill a medium saucepan 1/3 full of water and bring it to a boil.
  • In a medium stainless steel mixing bowl, whisk the yolks, 1/2 cup sugar and salt together.
  • Whisk in the Gran Marnier and orange juice.
  • Set the bowl on the saucepan of boiling water, making sure that the water doesn't touch the bottom of the bowl.
  • Whisk the mixture constantly until thick, 2-3 minutes.
  • Place the bowl in the bowl of ice water and continue to whisk until cool.
  • (2-3 minutes).
  • Whip the cream in your mixer on high speed until thick and forms soft peaks.
  • Fold gently into the Gran Marnier mixture.
  • Place a piece of plastic wrap directly on the surface and refrigerate.
  • Make the raspberry sauce: Put the frozen raspberries, the salt and sugar in a blender and puree on high until pureed.
  • Press through a fine mesh strainer.
  • Set aside.
  • (If you can't find unsweetened frozen raspberries, use the sweetened ones but don't add any sugar until after you puree them, then taste, then add sugar to taste).
  • Using a serrated knife, cut the cake into 4 even rectangles.
  • Slice each piece in half horizontally, making 8 pieces total.
  • ASSEMBLY: Reserve 1/2 cup of the rasberry puree, and 1/2 pint of the fresh raspberries for garnish.
  • Place one-quarter of the remaining raspberry sauce in the bottom of the baking pan.
  • Top with a little more than a cup of the Grand Marnier Sabayon.
  • Cover the sabayon with a layer of cake (the cake doesn't have to be in one piece, it can be pieced together, as long as it covers the bottom of the pan).
  • On the next layer, spread the cake with sauce, then another layer of sabayon, then sprinkle on 1/2 pint of the raspberries, then another layer of cake.
  • Do a third layer the same as the second; sauce, sabayon, fresh raspberries, then cake.
  • On top spread the last of the sauce, then the last of the sabayon.
  • There will be 3 layers of cake total.
  • Cover with plastic directly on top of the surface of the sabayon, and refrigerate for at least 6 hours before serving.
  • To serve, cut into squares with a sharp knife.
  • Garnish with the reserved sauce and raspberries.
  • NOTE: This dessert freezes particularly well so it can be made a week or so ahead of time, take out of freezer a couple of hours before dinner, and it'll be fine in time for dessert.
  • NOTE 2: I have also baked the genoise in a square cake pan, and sliced it into layers.
  • Whatever works.
  • The cake part isn't really going to show, so it doesn't matter, as long as you have enough cake to cover the pan for 3 thinnish layers.
  • NOTE 3: You can sub in blueberries, strawberries, cherries, or whatever kind of berry suit your fancy.
  • And it may seem rich, but it is very light tasting.
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