Instructions

English Trifle

1. You will need a glass bowl for the English Trifle. The one we use is 9″ in diameter and holds 120 oz. Fill the bottom of the bowl with bite-sized pound cake pieces.
2. Spread a layer of the Raspberry Curd over the pound cake pieces.
3. Add a layer of Raspberries (Fresh or Frozen will work).
4. Add a layer of the Custard.
5. Add a layer of Whipped Cream.
6. Add a second layer of pound cake pieces.
7. Add a second layer of Raspberry Curd.
8. Add the second layers of Raspberries, custard, and Whipped Cream.  You can decorate the top of the English Trifle with a pile of Fresh Raspberries and a handful of toasted almond slivers.
9. Chill the English Trifle for at least 2-3 hours before serving.

Raspberry Curd

1. Add the Clamshell of Raspberries, the sugar, and the Cornstarch into a medium saucepan.
2. Pour in the water and stir carefully until the sugar has dissolved into the mixture.
3. Simmer on medium-low heat for 20-25 minutes, stirring occasionally.  The curd will thicken and the large junks of raspberries will dissolve.
4. Allow the Raspberry Curd to completely cool before you begin to assemble your English Trifle.

Vanilla Custard

1. Add the cornstarch to 1/2 cup of heavy cream. Mix until the cornstarch has dissolved and the mixture is smooth.  Pour the remaining 2 cups of heavy cream into a saucepan and then add this 1/2 cup of cream/cornstarch. Stir together.  Heat the cream until it is hot but not boiling. Stir occasionally.
2. In a separate bowl, add the egg yolks and the sugar.
3. Beat with a mixer until the mixture is light and frothy and the color is light yellow.
4. When the cream is hot, take 1/2 cup of the hot cream and slowly pour it into the egg mixture. Stir the egg mixture as you pour in the hot cream.
5. Once combined, add the remaining hot cream into the egg mixture. Stir until combined.
6. Pour the cream/egg mixture back into the saucepan. Turn heat to low and stir until the custard begins to thicken.
7. When the custard has thickened.  It will be ready when the custard coats a metal spoon.  Add the vanilla and mix until combined. Allow the custard to cool. It will continue to thicken as it cools.