Scotch Whisky & Coffee-Caramel Custard Trifle

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READY IN: 45mins
SERVES: 12

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR CUSTARD:
  • Scald half and half in heavy medium saucepan.
  • Whisk yolks, sugar and flour in top of double boiler until smooth.
  • Gradually, whisk in hot half-and-half.
  • Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
  • Set top of double boiler over ice and chill custard, whisking occasionally.
  • Mix in vanilla.
  • Combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
  • Beat to firm peaks.
  • Add Scotch and beat until firm.
  • Fold cream mixture into cold custard in 2 additions.(Can be prepared 1 day ahead. Cover and refrigerate.).
  • FOR TRIFLE:
  • Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
  • Sprinkle with 3 tablespoons of Scotch and toss.
  • Heat jam in samll saucepan until just pourable.
  • Spoon half of jam over cake and spread.
  • Top with half of custard.
  • Top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
  • Sprinkle with finely chopped almonds.
  • Top with 1/2 the bananas.
  • Place remaining pound cake cubes in another bowl.
  • Sprinkle with 3 tablespoons Scotch and toss.
  • Spoon over the bananas in other bowl.
  • Layer fruit over.
  • Spoon remaining jam over and spread.
  • Top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
  • Cover and refrigerate until set, at least 3 hours.(Can be prepared 1 day ahead.).
  • Whip cream and sugar in large bowl to stiff peaks.
  • Add 3 tablespoons Scotch and beat to firm peaks.
  • Mound cream atop trifle.
  • Sprinkle with finely chopped almonds.
  • Garnish with fresh raspberries and chocolate.
  • Enjoy!
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