I developed this trifle as a special one for church. Now admittedly, this is intense prep. This feeds around 20 normal people and 10 very piggy people lol.
STEP 1: MAKE THE BROWNIES see recipe HERE
STEP 2: MAKE THE CUSTARD
- 2 Large Egg Yolks
- 2 tbsp. Cornstarch
- 2 c. Dutch Chocolate Milk by Borden
- 1/2 c. Sugar
- 1/4 c. Unsweetened Cocoa Powder
- 1/4 tsp. Salt
- 2 tsp. Chocolate Extract (or Vanilla Extract)
- In a medium bowl whisk the yolks for about a minute until they become very light yellow and have increased in volume.
- Whisk together cornstarch and 1/4 cup of milk until combined and combine with the eggs, whisking until smooth.
- In a saucepan bring to a scald over medium-high heat: the sugar, cocoa, salt, and remaining milk (temp to 180-190 degrees). DO NOT BRING TO A BOIL. Look for bubbles lining the sides of the pan.
- Remove from the heat and, while whisking continually, drizzle in the cocoa mixture (which is still warm) into the egg mixture. (temper in).
- Pour everything together back into the saucepan and cook over medium-high until the pudding comes to a full boil.
- Reduce to a simmer and whisk until thickened.
- Remove from the heat and stir in the extract of choice.
- Pour into a clean bowl and place plastic wrap directly on the pudding and chill for at least 2 hours or until set.
STEP 3: MAKE THE RASPBERRY REDUCTION
- 1 18oz jar of good quality raspberry jam
- 1 cup raspberry liquor
- Place the jam in a nonstick saucepot and add in the liquor.
- Whisk to combine and allow to cook over medium heat, stirring, until it releases from the jam state.
- Strain out the seeds using a fine-mesh strainer, and discard the seeds.
- Set aside at room temperature and then add in 1 1/2 pints of fresh raspberries
STEP 4: MAKE THE WHIPPED CREAM
- 1 1/2 pints heavy whipping cream
- 1/4 cup confectioners sugar
- 1/2 tsp clear vanilla extract
Whip all of the above together until it forms very thick peaks but does NOT turn into butter!
STEP 5: CRUSH THE CHOCOLATE BAR & TOAST THE WALNUTS AND CHOP THEM
STEP 6: mix 1/3 of the pudding with 3/4 of the whipping cream
The layering:
Begin with crumbling some of the brownies into the bottom of the trifle bowl.
Top the brownies with some of the pudding
Top that with nuts and a chopped chocolate bar
Top that with the chocolate whipping cream
Top that with more crumbled brownies
Add in the Raspberry liquor filling here and then...
Top again with brownies
Followed by more pudding, nuts, chopped chocolate, chocolate whipping cream
Finish the top with a layer of whipping cream, using some of the liquid from the raspberry mixture or whatever you like to decorate.
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| I made this for a sweet little girls' birthday! Though- I had to substitute with Maraschino cherries because raspberries were out of season. |