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1 Sponge Cake or 1 (12-ounce) store-bought pound cake, cut into slices, 1/4 inch thick
1/2 cup sour cherry or raspberry jam
1/2 cup dark rum or orange liqueur
2 1/2 cups Pastry Cream, Chocolate and Vanilla Variation
1 cup heavy or whipping cream
Fresh raspberries, for garnish
Chocolate, for garnish
1 Prepare the sponge cake and pastry creams, if necessary. Then, in a small bowl, stir together the jam and rum.
2 Spoon half of the vanilla pastry cream into the bottom of a 3-quart serving bowl. Place 1/4 of the cake slices on top and brush with 1/4 of the jam mixture. Spoon half of the chocolate pastry cream on top.
3 Make another layer of 1/4 of the cake and jam mixture. Repeat with the remaining vanilla cream, 1/4 of the remaining cake and jam mixture, chocolate cream, and the rest of the cake and jam mixture. Cover tightly with plastic and refrigerate at least 3 hours and up to 24 hours.
4 At least 20 minutes before serving, place a large bowl and the beaters of an electric mixer in the refrigerator. Just before serving, remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes.
5 Spoon the cream on top of the trifle. Garnish with raspberries and chocolate shavings.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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