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Ingredients Jump to Instructions ↓

  1. 3 cup(s) whole milk

  2. 6 large egg yolks

  3. 1/2 cup(s) cornstarch

  4. 2/3 cup(s) sugar

  5. 2 tablespoon(s) sugar

  6. 4 tablespoon(s) brandy or sherry

  7. 3 large oranges

  8. 3 container(s) (6 ounces each) raspberries

  9. 1/4 cup(s) pure honey

  10. 2 (10 3/4 ounces each) pound cakes , frozen

  11. 1/3 cup(s) seedless raspberry jam

  12. 1 cup(s) heavy or whipping cream

  13. 5 ounce(s) (2 cups)

  14. amaretti cookies , coarsely chopped

  15. 1/4 cup(s) sliced almonds , toasted

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, heat milk on medium until bubbles form around edges. Meanwhile, in large bowl, whisk egg yolks, cornstarch, and 2/3 cup sugar. Add 1/4 cup hot milk and whisk well. Repeat until milk is fully incorporated.

  2. Return mixture to saucepan. Cook on medium-low 7 to 9 minutes or until mixture is very thick and registers 160 degrees F on candy thermometer, whisking constantly. Remove from heat and whisk in 2 tablespoons brandy. If mixture is lumpy, whisk well to remove lumps.

  3. Transfer to large bowl. Press plastic wrap directly onto surface; refrigerate until cold and stiff. Custard can be refrigerated up to 3 days.

  4. With sharp knife, cut peel and white pith from orange; discard. Cut on either side of membrane to remove each segment from orange; place segments in large bowl. Reserve 1/2 cup raspberries for garnish. Add honey and remaining raspberries and 2 tablespoons brandy. Fold gently to coat.

  5. On cutting board, with long, serrated knife, trim top, bottom, and sides of 1 cake to form even rectangle; place trimmings in large bowl. Stand cake up on one long, narrow side. Cut lengthwise into 1/4-inch-thick slices. Spread thin layer of jam on half of slices. Sandwich with remaining slices. Repeat with remaining cake.

  6. Measure height of 4- to 5-quart straight-sided trifle bowl. Trim tops and bottoms of cake slices so cake sandwiches match height of bowl. Add trimmings to those in bowl. Cut cake sandwiches lengthwise into 1/4-inch-thick strips. Arrange 1 strip upright against side of trifle bowl, gently pressing cut side with jam against glass. Press another strip upright next to it; repeat with remaining strips until side of bowl is covered.

  7. In large bowl, with mixer on medium speed, beat cream with 2 tablespoons sugar until soft peaks form.

  8. Coarsely chop cake trimmings. Into center of trifle bowl, spread even layer of two-thirds of pound cake trimmings and amaretti, if using. Spoon half of fruit, with its juices, over cake. Spread half of custard over fruit. Repeat layering. Top with whipped cream. Cover with plastic wrap and refrigerate at least 4 hours and up to 1 day.

  9. When ready to serve, garnish with almonds and remaining raspberries.

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