Raspberry and Sherry Trifle
• The trifle should be prepared at least 8 hours in advance.
• It can be refrigerated for up to 2 days.
Pound cake spread with raspberry jam, drizzled with sherry or apple juice, and layered in a glass trifle bowl with raspberries and custard sauce, combine to create an impressively rich concoction that is perfect for feeding a crowd.
• A smooth custard sauce is one of the hallmarks of a good cook.
• It is stirred constantly to discourage the eggs from overcooking and scrambling.
• A wooden spatula works better than a wooden spoon because it scrapes the bottom of the pan more efficiently and can get into the corners more effectively.
• Don’t overcook the custard, or the eggs will scramble.
• The custard should cook to the point when it thickens enough to nicely coat the wooden spatula.
• Until you’ve done this enough that you recognize the thickness by sight, use an instant-read thermometer to gauge when the custard is cooked to 185 degrees F.
• If you cook the custard much beyond this point, or anywhere near the boiling temperature of 212 degrees F, it will become grainy.
• Some cooks rescue scrambled custard by whirling it in a blender until smooth again, but, I find the fixed sauce tastes “eggy”
• If you do botch a batch, it’s best to toss it out and start over again.
• Custards are strained before serving to remove any pieces of cooked egg white and ensure a silky smooth texture.
• Egg whites set at a lower temperature than egg yolks, so there will always be a few strands of stray white or chalazae (the thin white cord attached to the yolks) in the sauce that should be removed.
• You can make the trifle in any 3-quart glass bowl, but a footed glass trifle bowl looks especially festive.
• After the holidays, use the bowl to serve fruit or vegetable salads or tiramisù.
• Trifle bowls are available at housewares stores during the holiday season.
Custard Sauce
2 1/2 cups milk (not low-fat)
1/2 cup granulated sugar
7 large egg yolks, at room temperature
1 teaspoon vanilla extract
One 16-ounce store-bought pound cake, cut into 1/2-inch thick slices
1 cup high-quality raspberry preserves
1/2 cup sweet sherry, such as cream or oloroso
2 pints fresh or frozen raspberries (see Note)
2 cups heavy cream
3 tablespoons confectioners’ sugar
1 1/2 teaspoons vanilla extract
1/3 cup sliced almonds, toasted
• Start the trifle at least 8 hours before serving.
• To make the custard sauce, in a heavy-bottomed medium saucepan, heat the milk and sugar over medium-low heat until very hot, stirring occasionally to dissolve the sugar.
• In a medium bowl, whisk the yolks to combine.
• Gradually stir about 1 cup of the hot milk mixture into the yolks, then whisk them into the saucepan.
• Cook over medium-low heat, stirring constantly with a wooden spatula, until the custard is thick enough to coat the spoon, about 3 minutes.
• An instant-read thermometer inserted into the custard will read 185 degrees F.
• Do not let the custard come to a boil.
• Strain the custard through a wire sieve into a medium bowl.
• Press a piece of plastic wrap directly onto the surface of the custard and pierce a few holes into the wrap with the tip of a sharp knife.
• Let stand on a wire cake rack until cooled to room temperature.
• Stand cake slices around the inside of the bowl, and more on the bottom, trimming the cake as needed.
• Drizzle about 1/4 cup of the sherry over the cake.
• Using a rubber spatula, spread preserves on the exposed sides cake slices (this doesn’t have to look perfect.)
• Fill the bowl with half of the raspberries.
• Top with more cake slices, spread with preserves, and sprinkle with 2 tablespoons of sherry.
• Repeat with the remaining raspberries, cake slices, preserves, and sherry.
• Don’t be concerned if you have leftover cake or not quite enough.
• Slowly pour the custard sauce over all.
• Cover tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight. (
• The trifle can be prepared up to this point 1 day ahead.
• Just before serving, in a chilled large bowl, using a hand-held electric mixer set at high speed, beat the cream, confectioners’ sugar, and vanilla until stiff.
• Spread over the top of the trifle and sprinkle with the almonds.
• Serve chilled, and serving some of the whipped cream topping and almonds with each portion.
Note:
• Use individually frozen raspberries, not block-frozen.
• Place the frozen raspberries in a wire sieve and rinse under cold running water to remove any ice crystals.
• Do not thaw the raspberries completely.
Yield: Serves 12
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