Christmas Berry Trifle
Servings: 10 servings
Prep Time: 1 hr
Total Time: 8 hrs
a.. 1-1/2 cups sugar
b.. 12 ounces fresh or frozen (unthawed) cranberries
c.. 6 ounces fresh or frozen (unthawed) raspberries
d.. 5 ounces dried cherries
e.. 1 tablespoon finely grated fresh orange zest
f.. 3 cups half-and-half
g.. 8 large egg yolks
h.. 3/4 cup sugar
1/4 cup cornstarch
a.. 1 vanilla bean, halved lengthwise and seeds scraped from pod
b.. 1/4 teaspoon salt
c.. 1/2 cup ruby port
d.. 1/4 cup sugar
e.. 2 frozen pound cakes (10-3/4 oz. each), thawed
f.. 1 bar (3.5 oz.) bittersweet chocolate, chopped, plus shavings for garnish
g.. 1 cup heavy cream, beaten to soft peaks with 2 tablespoons
confectioners' sugar
1. Make berry filling: Stir together the first 5 ingredients in a medium
saucepan with 1 cup water. Simmer, stirring occasionally, until reduced to
4-1/4 cups, about 15 minutes. Chill, loosely covered, until cold, about 4
hours. Filling will thicken as it cools.
2. Make vanilla custard: Heat half-and-half in a medium saucepan over moderate
heat just until hot (do not boil).
3. Whisk together yolks, sugar, cornstarch, vanilla seeds, and salt in a medium
bowl. Gradually whisk in 1 cup hot half-and-half in a slow stream. Whisk egg
mixture into remaining half-and-half in saucepan. Cook over low heat, stirring
constantly with a wooden spoon, until thickened (do not boil) and custard
registers 170 degree F on an instant-read thermometer, about 20 minutes.
Immediately strain through a fine mesh sieve over a bowl. Cover surface of
custard with plastic wrap and chill until cold and thickened, about 4 hours.
4. Make port syrup: Combine port, sugar, and 1/4 cup water in a small saucepan;
simmer, stirring occasionally, until sugar is dissolved, about 3 minutes. Let
stand until cooled to room temperature.
5. To assemble trifle: Cut each cake horizontally into about 2/3-inch-thick
slices. Brush both sides of each slice evenly with port syrup and cut each
slice crosswise into about 1-3/4-inch squares. Line the bottom of a 3-quart
glass trifle or souffle dish with 1/3 of cake, overlapping if necessary. Top
with 1/3 of berry mixture, 1/4 of custard, and 1/3 of chopped chocolate. Repeat
layering 2 more times. Spoon whipped cream over top and garnish with chocolate
shavings. Chill trifle and remaining custard at least 2 hours or overnight.
Spoon trifle into bowls and serve with remaining custard on side. Makes 10
servings.
Nutrition information
Per serving: Calories 820, Total Fat 37.5 g, Saturated Fat 20.5 g, Cholesterol
298 mg, Sodium 329 mg, Carbohydrate 113 g, Fiber 3 g, Protein 10 g. Daily
Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values
are based on a 2,000 calorie diet
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