You can use leftover pound cake or purchase one frozen and save the remaining for another use. Instead of Pastry Cream, you can also use Bird's Custard Powder to make the pudding. Lots of sherry is important, too!
Serves 2 to 4
4 slices (3/8 inch thick) pound cake
1 tablespoon seedless raspberry jam
2 to 3 tablespoons cream sherry
Pastry Cream (see recipe below)
1/3 cup whipping cream
1 tablespoon powdered sugar
½ teaspoon vanilla
½ pint fresh raspberries
For trifle, spread the jam on each slice of cake. Arrange the cake in a small glass bowl, breaking to fit, and drizzle with the sherry. Spoon the warm pastry cream into the bowl. Refrigerate until cool.
Whip the cream in a medium bowl until soft peaks form. Add the powdered sugar and vanilla continue beating until thick. Spoon onto the trifle and garnish with raspberries. Refrigerate until serving, at least 4 hours.
Makes 1 cup
¾ cup half-and-half
¼ cup sugar
1 tablespoon cornstarch
2 egg yolks
1 teaspoon vanilla
Heat the half-and-half in a small saucepan until it almost comes to a boil.
Mix the sugar with the cornstarch in a small bowl. Whisk the egg yolks in a medium bowl, slowly add the sugar mixture and continue whisking until the mixture lightens.
Slowly stir in the hot half-and-half beating constantly with a whisk. Pour the sauce back into the saucepan and cook over low heat until the custard thickens. Do not let the custard boil. (I use an instant read thermometer and cook to 160 degrees F.)
Remove from heat and add the vanilla. Stir until it cools slightly and cover with plastic wrap until needed.