Cranberry and Raspberry Trifle

Instructions

1. 1

   In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and egg yolks and mix thoroughly with a whisk. Stir in the raspberry purée and lemon juice. Cook over medium-high heat, stirring continuously and scraping the bottom of the saucepan, until the mixture thickens.

2. 2

   Strain the curd through a sieve into a bowl. Cover with plastic wrap directly on the surface of the curd. Let cool and refrigerate for about 2 hours or until completely chilled. When ready to use the curd, stir with a spatula to soften it.