Recipe - Scotch Whisky Trifle

COFFEECARAMEL CUSTARD
2 2/3 cup Half and half
6 Egg yolks
Three fourths cup Dark brown sugar, packed
3 tablespoon Allpurpose flour
1 One half teaspoon Vanilla extract
1 cup Whipping cream; chilled +
2 tablespoon Whipping cream; chilled
1 One fourth teaspoon Instant espresso powder
OR instant coffee powder
3 tablespoon Scotch whisky

TRIFLE
1 Frozen pound cake, 1lb.size
thawed, cut into 3/4" cubes
6 tablespoon Scotch whisky
1 cup Raspberry jam
1 pt Fresh raspberries; OR
24 ounce Frozen raspberries, thawed
2 lg Bananas; peeled,
halved lengthwise, cut or sliced up

TO FINISH
2 cup Whipping cream; chilled
3 tablespoon Sugar
3 tablespoon Scotch whisky
One half pt Fresh raspberries
Semisweet chocolate
curled or grated

For custard: Scald half and half in heavy medium saucepan. Whisk yolks,
sugar and flour in top of double boiler until smooth. Gradually whisk in
hot half and half. Set over boiling water and stir until custard is very
thick and mounds when dropped from spoon, about 6 minutes. Set top of
double boiler over ice and chill custard, whisking occasionally. Mix in
vanilla.

Combine whipping cream and espresso powder in large bowl and stir until
powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold
cream mixture into cold custard in 2 additions. (Can be prepared 1 day
ahead. Cover and refrigerate.)

For trifle: Place half of pound cake cubes in 3quart trifle bowl or glass
bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small
saucepan until just pourable. Spoon half of jam over cake and spread. Top
with half of custard. Top with One half the raspberries, making sure some
berries show at sides of bowl. Top with half of bananas. Place remaining
pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and
toss. Layer fruit over. Spoon remaining jam over and spread. Top with
remaining custard, then with other halves of raspberries and bananas. Cover
and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead).

Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch
and beat to firm peaks. Mound cream atop trifle. Garnish with fresh
raspberries and chocolate.

Source: Bon Appetit, December 1990
per Karen Mintzias
Fidonet COOKING echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini