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English Chocolate Trifle With Apricots And Raspberries


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  • 10 large egg yolks
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 4 cups half-and-half
  • 1 pound imported white chocolate chopped (such as Lindt)
  • 1/2 cup unsalted butter - (1 stick) cut into pieces
  • 2/3 cup water plus
  • 3 tablespoons water
  • 1/3 cup honey
  • 1/3 cup sugar
  • 4 tablespoons fresh lemon juice
  • 9 ounces dried apricots
  • 1/2 cup whipping cream
  • 5 tablespoons light corn syrup
  • 4 ounces bittersweet or semisweet chocolate chopped (do not use unsweetened)
  • 1 1/2 purchased pound cakes - (12 oz ea) more or less
  • 6 tablespoons dark rum
  • 3 tablespoons white creme de cacao liqueur 4 baskets fresh raspberries - 1/2 pint ea) (or 16 oz thawed frozen unsweeten
  • Firmly-whipped cream as needed


Servings 16


Step 1

For Pudding: Whisk yolks, sugar and cornstarch in medium bowl. Bring half-and-half to simmer in heavy large saucepan. Gradually whisk hot half-and-half into yolk mixture. Return mixture to same saucepan and whisk over medium heat until custard boils. Boil 1 minute, whisking constantly. Remove from heat. Pour pudding into large bowl. Add white chocolate and butter and whisk until smooth. Chill until thick and cold, whisking occasionally, about 3 hours.

For Apricots: Line cookie sheet with foil. Brush foil lightly with vegetable oil.

Combine 2/3 cup water, honey, sugar and 2 tablespoons lemon juice in heavy medium saucepan. Stir over high heat until sugar dissolves. Add apricots and bring to boil. Reduce heat, cover and simmer 10 minutes.

Transfer 5 apricots and 1/4 cup poaching syrup to heavy small skillet. Combine remaining apricots with remaining poaching syrup, 3 tablespoons water and 2 tablespoons lemon juice in processor and puree. Pour puree into bowl.

Cook apricots in skillet over high heat until syrup is reduced to glaze, turning apricots once, about 4 minutes. Using tongs, transfer candied apricots to foil. Cool. Mix any syrup from skillet into puree. (Can be prepared 1 day ahead. Cover candied apricots and puree separately and let stand at room temperature.)

For Dark Chocolate Cream: Bring cream and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted. Chill until cold but still pourable, stirring occasionally, about 30 minutes.

Cut cakes into 1/2-inch-thick slices. Cut each slice into 4 squares. Arrange enough cake in 4-quart glass trifle dish to cover bottom, fitting tightly. Mix rum and liqueur in bowl. Drizzle 3 tablespoons over cake. Drop 1/3 of apricot puree by spoonfuls over cake. Gently spread with back of spoon, allowing puree to show at sides of bowl.

Reserve 1/4 basket berries for garnish. Sprinkle 1/3 of remaining berries over puree, arranging some berries to show at sides of bowl. Starting 1 inch in from sides of bowl, pour 1/3 of dark chocolate cream over, making sure it does not touch sides of bowl. Starting at edge, pour 2 cups white chocolate pudding over chocolate cream.

Repeat layering with remaining cake, rum mixture, apricot puree, berries, dark chocolate cream and white chocolate pudding in 2 more layers each. Smooth top. Cover and chill overnight.

Spoon whipped cream into pastry bag fitted with medium star tip. Pipe around edge of trifle. Top with candied apricots and reserved berries. (Can be made 8 hours ahead; chill.) Serve cold.

This recipe yields 16 servings.

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