Red Berry Trifle

By Kbird

Ingredients

• Cognac Cream:
• 1 plain pound cake
• 1 c. good raspberry jam
• Framboise
• 2 half-pints fresh raspberries
• 1 pint fresh strawberries
• Cognac Cream
• 2 c. cold cream
• 2 Tbs. sugar
• 2 Tbs. vanilla
• 3 c. milk
• 10 extra-large egg yolks, at room temp
• 1 c. sugar
• 4 Tbs. cornstarch
• 1 tsp. vanilla
• 1 tsp. Cognac
• 2 Tbs. unsalted butter
• 1 Tbs. cream

Preparation

Step 1

Cut pound cake into 9 3/4-inch slices and spread each slice on 2 side with raspberry jam, using all the jam.

Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-qt. glass serving bowl, cutting pieces to fit. Sprinkle with Framboise.Top with layer of berries and Cognac Cream. Repeat. End with third layer of cake, jam side down and berries.

Whip the cream, adding sugar and vanilla. Top trifle with this.

Cognac Cream:

Heat milk, bringing almost to boil.

Beat egg yolks and sugar about 5 minutes. Sprinkle on the cornstarch. Beat until combined.

Slowly pour the hot milk mixture in. Return all to pan, cooking over low heat, stirring constantly, until the mixture thickens.

Pour through sieve; stir in vanilla, Cognac, butter and cream. Place plastic wrap on top and refrigerate until cold.