Serves: 8
Total Calories: 290

PASTRY CREAM
2 cups half and half
4 egg yolk
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

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.



From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 290
Calories from Fat: 185

More Recipes from the Holiday Baking Cookbook:
Christmas Day Trifles for You and Me
Flashy Cocktail Rings with a Trio of Seeds
Gingerbread Men and a Few of Their Holiday Friends
Linzer Wreaths
Saint Lucia's Saffron Crown
Snowflake Cake
Sofia's Snow Pillows
Stir-Up Sunday Fruitcake
The Kid's Cinnamon-Roll Christmas Tree
Without Thinking Twice Perfect Popovers