Rich Raspberry Trifle

Name: Rich Raspberry Trifle
Ingredients: 3 tablespoons cornstarch; 1/4 cup sugar; 3 cups milk; 4 egg yolks, beaten; 2 teaspoons vanilla extract; 1 loaf (1 pound) frozen pound cake, thawed; 3/4 cup raspberry jam; 3 cups fresh or frozen unsweetened raspberries, thawed and drained; 1 cup heavy whipping cream; 2 tablespoons confectioners' sugar; 2 tablespoons sliced almonds, toasted; Fresh raspberries, optional

12 ingredients

4 steps

Ingredients

3 tablespoons cornstarch
1/4 cup sugar
3 cups milk
4 egg yolks, beaten
2 teaspoons vanilla extract
1 loaf (1 pound) frozen pound cake, thawed
3/4 cup raspberry jam
3 cups fresh or frozen unsweetened raspberries, thawed and drained
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons sliced almonds, toasted
Fresh raspberries, optional

Directions

1

In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Pour into a large bowl and cover with waxed paper. Chill 20 minutes.
3

Meanwhile, cut cake into 3/4-in. slices; spread with jam. Cut each slice into thirds; place with jam side up in a 3-qt. trifle dish or deep salad bowl. Cover with berries. Top with custard.
4

Cover and chill overnight. Just before serving, whip cream and sugar until stiff; spread over custard. Garnish with almonds and berries if desired.