4200 Cal (12 x 350)

Custard:

20 oz. heavy cream
6 egg yolks
6 Tbsp. sugar

  • Heat cream over medium heat until steaming (160°F).
  • Mix egg yolks and sugar, then slowly pour in hot cream while mixing.
  • Heat mixture on low heat, stirring constantly, until thick enough to coat the back of a metal spoon (170°F).
  • Remove from heat and allow to cool.
  • Place plastic wrap on the surface of the custard to prevent a skin forming, if not immediately making the trifle. For best results, chill overnight to thicken.

Trifle:

pound cake or white cake or petit four cake
1 cup raspberry jam
1 lb. mixed berries
10 oz. heavy cream

  • Cut cake into thin slices, spreading each slice with jam. Line trifle dish.
  • Top cake with fruit and custard, repeating layers of cake, jam, fruit, and custard.
  • Top with whipped cream and remaining fruit (reserve best fruit for decoration).