Easy Trifle

By Tonya_Speed

Ingredients

• Trifle:
• 2 Sarah Lee frozen pound cakes, thawed and sliced
• 1 small jar raspberry preserves (I prefer the seedless)
• 1 pint of fresh raspberries (or whatever other kind of berry you can find fresh or skip)
• 1 pint whipped cream (whipped—NOT Cool Whip and not the stuff in a can)
• 1 recipe Crème Anglais (recipe is below)
• 1 pitcher of cream sherry (optional)
• Crème Anglais:
• 1 cup half-and-half cream
• 1/2 cup white sugar, divided
• 1 teaspoon vanilla, plus another 1/2 teaspoon
• 4 egg yolks
• 2 tablespoons unsalted butter

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a footed trifle bowl (or use a salad bowl with straight sides), you are going to layer everything, starting with pound cake slices spread with a generous spoonful of raspberry preserves. Place the first layer on the bottom with jam side up.
Then a layer of whipped cream, then some berries, then more pound cake smeared with raspberry jam. Do it again. End with whipped cream on top. Garnish with any remaining berries.
Serve with Crème Anglais on the side in a pitcher.

Crème Anglais:
(make this anytime. It will hold up for a few days in the fridge, no problem).
In a saucepan over medium heat, combine half-and-half, 1/4 cup of the sugar and vanilla.
In a medium bowl, whisk together the egg yolks and remaining 1/4 cup sugar until smooth.
When cream mixture starts to just boil, remove it from the heat. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk together until smooth.
Return it to the heat and cook over medium heat stirring until mixture coats the back of a metal spoon and is slightly thickened. Remove from heat and stir in butter. To keep it from getting a skin on top, put plastic wrap directly on the surface. Stir in the last 1/2 teaspoon of vanilla just before putting the plastic wrap on.