Tuesday, June 10, 2008

Raspberry Trifle

Summer has finally arrived and we are celebrating with another dinner with friends! Weather on the Cape has been absolutely dreadful and I was ready Friday night to start a fire in the fireplace. And Saturday morning...80 degrees!!! Cape Cod as always unpredictable.

Dinner was at our friend's house, here in Mashpee. Like me, Nicole is french, her husband, Mike, is american, and our children are a little of both! Our other friends, Peggy and John, were there of course!

As the self proclaimed "Dessert Lady", I brought dessert! Something fresh and light, with seasonal fruits...Raspberry trifle sounded perfect! The best part? It is better made the day before!

Raspberry Trifle

2/3 cups dry white wine
2 Tbsp sherry
zest and juice of 1 lemon
1/3 cup superfine sugar

Sponge Cake:
4 eggs, separated
3/4 cup + 2 Tbsp superfine sugar
3/4 cup flour
4 Tbsp butter, melted

Vanilla Custard:
4 large egg yolks
1/3 cup sugar
2 1/2 Tbsp cornstarch
1 1/3 cup milk
1 vanilla bean, split lenghtwise
1 1/3 cup chilled whipping cream

9 cups raspberries

First prepare the syrup:

Put all the ingredients in a bowl, mix, cover and reserve in the fridge, overnight or at least 4 hours.

Now prepare the sponge cake:

Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside.
In the bowl of an electric mixer whisk the egg yolks and sugar until light and fluffy.
In another bowl beat the egg whites until stiff pick form. Add remaining 2 Tbsp of sugar and wisk again until stiff. Add one third of the egg whites, one third of the flour and one third of the butter to the egg yolk mixture. Gently fold together. Repeat two more times.
Spoon batter onto the baking sheets, two circles on each.
Bake until golden and springs back to touch, about 14 minutes. Transfer to rack and let cool.

Prepare the Custard:

In the bowl on an electric mixer, beat the egg yolks to blend. Add the sugar and beat on high speed until thick and pale yellow, about 3 minutes. Reduce speed to low and add the cornstach.

Heat the milk in heavy medium saucepan. Scrape seeds from vanilla bean and put it all in the milk. Bring to boil.

Gradually add milk to eggyolk mixture. Return mixture to the saucepan and cook over medium heat until very thick and center of mixture is bubling, whisking constantly, about 2 minutes. Remove from heat and whisk for another minute. Let cool. Place plastic sheet over surface and chill for at least 3 hours. Can be made the day before! Keep refrigerated.

Whik the cream until stiff peaks form. Whisk the custard to loosen and fold in 1 cup of whipped cream into it. When well blended, add the remaining whipped cream. Cover and refrigerate.


Gently fold all but 2 cups of the raspberries in the custard.

Place two of the spongecake circles in a 10-cup triffle dish. Pour about half of the strained syrup on it, a little at a time, pressing the cakes to make sure they absorb the liquid.

Pour half the custard-raspberry mixture on top of the cakes. Cover with the two remaining circles, pour the rest of the syrup, pressing lightly, and pour the rest of the custard.

Cover with the remaining fresh raspberries. Refrigerate until ready to serve.

I made it one whole day ahead and the flavors really blended well together.

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