- 2 - 12 oz. pound cakes
- 1 c. seedless red raspberry jam
- 1 c. cream sherry
- 4 - 10 oz. packages frozen raspberries, thawed and drained
- 4 ripe pears (Bartlett or similar), peeled and sliced
- 2 c. (1 pint) whipping cream
- 2 T. sugar
- 1/2 t. vanilla
- Sliced almonds
- Freshly grated nutmeg
- Three Batches of Custard (each batch makes 1 1/4 cups)
- You can triple the amounts below and make one big batch, but I've always made it in three batches to avoid the possibility of burning or lumping.
- Ingredients for each batch of custard:
- 4 egg yolks
- 3 T. sugar
- 10 T. milk
- 1/4 c. whipping cream
- 2 1/2 t. cornstarch dissolved in 2 T. milk
- 1/2 t. vanilla
- 1/8 t. freshly grated nutmeg
- Split each pound cake horizontally. Spread one cutside of each loaf with 1/2 cup jam. Sandwich layers back together. Slice each loaf vertically into 1/2 inch slices (approx. 8 per loaf).
For custard: Whisk yolks in medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1 or 2 minutes. Blend in milk, whipping cream and cornstarch mixture. Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes (do not boil or mixture will separate). Remove from heat and stir until slightly cooled. Blend in vanilla and nutmeg. Transfer to a bowl. Repeat twice, for a total of 3 3/4 cups of custard.
Arrange 1/3 of the cake slices in a layer in the bottom of the trifle bowl. Using a pastry brush, soak cake layer with 1/3 cup sherry. Top with 1/3 of sliced pears and 1/3 of drained raspberries. Spoon 1 1/4 cups custard over fruit. Repeat cake-fruit-custard layering 2 more times. Place plastic wrap directly on surface of trifle. Refrigerate overnight (can be made up to 2 days ahead).
No longer than 3 to 4 hours before serving, whip cream in medium bowl until foamy. Add 2 tablespoons sugar and 1/2 teaspoon vanilla and continue beating until stiff but not dry. Spoon or pipe onto top of trifle. Garnish top with sliced almonds and grated nutmeg. Refrigerate until serving time.
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