Christmas Berry Trifle
Servings: 10 servings
Prep Time: 1 hr
Total Time: 8 hrs
1-1/2 cups sugar
12 ounces fresh or frozen (unthawed) cranberries
6 ounces fresh or frozen (unthawed) raspberries
5 ounces dried cherries
1 tablespoon finely grated fresh orange zest
3 cups half-and-half
8 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
1 vanilla bean, halved lengthwise and seeds scraped from pod
1/4 teaspoon salt
1/2 cup ruby port
1/4 cup sugar
2 frozen pound cakes (10-3/4 oz. Each), thawed
1 bar (3.5 oz.) bittersweet chocolate, chopped, plus shavings for garnish
1 cup heavy cream, beaten to soft peaks with 2 tablespoons confectioners'
sugar
1. Make berry filling: Stir together the first 5 ingredients in a medium
saucepan with 1 cup water. Simmer, stirring occasionally, until reduced to
4-1/4 cups, about 15 minutes. Chill, loosely covered, until cold, about 4
hours. Filling will thicken as it cools.
2. Make vanilla custard: Heat half-and-half in a medium saucepan over
moderate heat just until hot (do not boil).
3. Whisk together yolks, sugar, cornstarch, vanilla seeds, and salt in a
medium bowl. Gradually whisk in 1 cup hot half-and-half in a slow stream.
Whisk egg mixture into remaining half-and-half in saucepan. Cook over low
heat, stirring constantly with a wooden spoon, until thickened (do not boil)
and custard registers 170 degree F on an instant-read thermometer, about 20
minutes. Immediately strain through a fine mesh sieve over a bowl. Cover
surface of custard with plastic wrap and chill until cold and thickened,
about 4 hours.
4. Make port syrup: Combine port, sugar, and 1/4 cup water in a small
saucepan; simmer, stirring occasionally, until sugar is dissolved, about 3
minutes. Let stand until cooled to room temperature.
5. To assemble trifle: Cut each cake horizontally into about 2/3-inch-thick
slices. Brush both sides of each slice evenly with port syrup and cut each
slice crosswise into about 1-3/4-inch squares. Line the bottom of a 3-quart
glass trifle or souffle dish with 1/3 of cake, overlapping if necessary. Top
with 1/3 of berry mixture, 1/4 of custard, and 1/3 of chopped chocolate.
Repeat layering 2 more times. Spoon whipped cream over top and garnish with
chocolate shavings. Chill trifle and remaining custard at least 2 hours or
overnight. Spoon trifle into bowls and serve with remaining custard on side.
Makes 10 servings.
Nutrition information
Per serving: Calories 820, Total Fat 37.5 g, Saturated Fat 20.5 g,
Cholesterol 298 mg, Sodium 329 mg, Carbohydrate 113 g, Fiber 3 g, Protein 10
g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent
Daily Values are based on a 2,000 calorie diet
Prettypinkbutterfly
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
