Trifle makes great late Valentine’s Day treat
Published 12:00 am Saturday, February 15, 2014
When I had my Bobby Burn’s dinner in January (which was very successful) I did a trifle for my dessert. At that dinner I realized how wonderful a trifle would be for Valentine’s Day. I had chosen a recipe with raspberries and pears. The raspberries made the dish so beautiful and the red so appropriate for Valentine’s Day. I realize by the time you see this recipe Valentine’s Day will be past but this recipe could be used for anyone you love and want to surprise and maybe you are celebrating Valentine’s this weekend. My husband loves trifle so it is fun to cook it for him. We had our first trifle on our honeymoon in British Bermuda. A trifle can be made of any cake (pound cake or even ladyfingers) and made with a stovetop custard. You can use any fruit you like and any liqueur if you so wish. Trifles are great for a large group since they can serve many people. I had to give to give some of my trifle away there was so much. Have fun with it and enjoy!
From Step-by-Step Cookbook, Good Housekeeping, 2008.
Makes 16 servings
2 ¼ cups milk (use whole milk)
¾ cup plus 3 tablespoons sugar
¼ cup cornstarch
¼ teaspoon salt
6 large egg yolks
¼ cup almond-flavor liqueur (amaretto)
3 cans (16 ounces each) pear halves in extra-light syrup
1 package (10 ounces) frozen raspberries in light syrup, thawed
1 cup heavy or whipping cream
1 store-bought pound cake (10-12 ounces), cut into 1-inch cubes (I baked a yellow cake from a mix.)
8 pairs amaretti cookies, coarse crushed (about 1 ½ cups) (I found at Central Grocery in New Orleans while picking up a muffuletta for lunch.)
Fresh raspberries for garnish
In 3-quart saucepan, heat 1 ¾ cups milk and ¾ cups sugar just to boiling over medium heat. Remove from heat. In medium bowl, with wire whisk, mix cornstarch, salt, and remaining ½ cup milk until smooth; beat in egg yolks.
Into yolk mixture, stir small amount of hot milk mixture; gradually stir yolk mixture back into milk mixture in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils.
Remove custard from heat; stir in liqueur. Pour custard into clean bowl. Press plastic wrap onto surface of hot custard to keep skin from forming as custard cools. Refrigerate at least 3 hours, until chilled.
Drain pear halves, reserving 1/3 cup syrup. In blender at low speed, blend thawed frozen raspberries with their syrup and reserved syrup from pears. In small bowl, with mixer at medium speed, beat heavy cream, gradually adding remaining 3 tablespoons sugar, until stiff peaks form. Reserve 1 rounded cup whipped cream for garnish.
Gently fold remaining whipped cream into chilled custard. In 4-quart glass trifle or serving bowl, place half of cake cubes, top with half of raspberry mixture.
Arrange half of pear halves over raspberry mixture. Reserve ¼ cup cookie crumbs for garnish; sprinkle pear halves with half of remaining cookie crumbs.
Spread half of custard over crumb layer. Repeat layering. Garnish trifle with reserved whipped cream, fresh raspberries, and reserved cookie crumbs. Cover and refrigerate at least 2 hours or up to 24 hours to blend flavors.