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Christmas Day Trifles for You and Me |
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Serves: 8 PASTRY CREAM2 cups half-and-half 4 egg yolks 1/4 cup granulated sugar 2 tablespoons all-purpose flour 1/2 teaspoon pure vanilla extract FILLING 16 teaspoons good, dry sherry 8 slightly stale or dry slices "SHALL I BE MOTHER?" TEATIME POUND CAKE or purchased pound cake, cut into 3/4-inch slices 1 jar (at least 16 ounces) best possible raspberry preserves, strained through a fine sieve 8 to 10 amaretti cookies (Italian macaroons) TOPPING 1 cup heavy whipping cream 2 tablespoons granulated sugar 1 tablespoon good, dry sherry 4 amaretti cookies, finely crushed, for garnishing Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. TO MAKE THE PASTRY CREAM: In a heavy, medium saucepan over medium-high heat, bring the half-and-half to a boil. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until smooth, pale yellow, and thick, about 1 minute. Whisk in the flour. Slowly whisk the boiling half-and-half into the egg mixture until blended, then pour the mixture back into the saucepan and cook over medium-high heat, whisking constantly, until the pastry cream thickens and boils, about 6 minutes. Remove from the heat and stir in the vanilla. Transfer to a clean bowl and press plastic wrap onto the surface. Chill for at least 6 hours or up to 2 days. Makes about 2 cups. 2. TO MAKE THE FILLING: Drizzle 1 teaspoon of the sherry on one side of each slice of cake (it is quickly absorbed). Flip, drizzle the other sides with another 1 teaspoon sherry each, then spread each with 1 tablespoon of the raspberry preserves. Set the remaining preserves aside. Remove the crusts, if desired, and cut the prepared cake slices into bite-size cubes. Set aside. Crush the amaretti cookies and set aside. (If the cookies come individually wrapped, crush them in their wrapping. That way, they’re already measured 3. TO MAKE THE TOPPING: In a chilled bowl, beat together the cream and sugar. As the cream begins to thicken, gradually drizzle in the sherry. Continue beating until the cream is softly to moderately whipped. 4. TO ASSEMBLE: Arrange eight 8- to 10-ounce clear goblets on a work surface. Spoon 1 teaspoon of the remaining raspberry preserves into each goblet, followed by a spoonful of pastry cream. Next, divide half of the cake cubes among the goblets, arranging them preserves side out. Top each with 1 generous tablespoon pastry cream, drizzle 1 teaspoon preserves over the pastry cream, and sprinkle with half of the crushed amaretti. Repeat, layering the pound cake, pastry cream, preserves, and amaretti crumbs and a drizzle of preserves, if desired. Chill for at least 1 hour, or until serving time. The finished trifle will keep, refrigerated, for 3 hours. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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