Raspberry Trifle Recipe

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

• 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.
• 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.
• 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.
• Cover and chill overnight. Just before serving, whip cream and sugar until stiff; spread over custard. Garnish with almonds and berries if desired. Yield: 10-12 servings.

Raspberry Trifle published in Country Woman November/December 1995, p29