Raspberry Trifle
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
54
Sourness
36
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 cups
Milk (2 percent)1 cup
Sugar1 cup
Cornstarch1 tbsps
Orange Zest (freshly grated)2 large
Egg2 tsps
Vanilla Extract20
Ladyfingers1 cup
Tawny Port170 g
Raspberry (each fresh)Directions:
1
Stir milk, sugar, cornstarch, and zest in a saucepan
2
Bring mixture almost to a boil over medium heat
3
Beat eggs in blender on low speed and slowly add hot milk mixture
4
Return to pan
5
Cook over low heat (do not boil), stirring constantly, until custard thickens enough to coat the back of a spoon, about 7 minutes
6
Stir in vanilla
7
Cool in refrigerator, stirring once
8
To assemble, place a layer of ladyfinger halves in the bottom of a glass serving bowl
9
Sprinkle with a little port
10
Spread 1/3 berries and 1/3 custard on top
11
Continue layering, ending with custard
12
Cover with plastic wrap; refrigerate 1 hour
13
Stir milk, sugar, cornstarch, and zest in a saucepan
14
Bring mixture almost to a boil over medium heat
15
Beat eggs in blender on low speed and slowly add hot milk mixture
16
Return to pan
17
Cook over low heat (do not boil), stirring constantly, until custard thickens enough to coat the back of a spoon, about 7 minutes
18
Stir in vanilla
19
Cool in refrigerator, stirring once
20
To assemble, place a layer of ladyfinger halves in the bottom of a glass serving bowl
21
Sprinkle with a little port
22
Spread 1/3 berries and 1/3 custard on top
23
Continue layering, ending with custard
24
Cover with plastic wrap; refrigerate 1 hour