Berry Christmas Trifle
Berry Christmas Trifle
Ingredients
- 2/3 cup (150 ml) sugar
- 1/3 cup (75 ml) flour
- 2 eggs
- 2 cups (500 ml) hot milk
- 1 tablespoon (15 ml) vanilla extract
- 2 tablespoons (30 ml) cornstarch
- 2 tablespoons (30 ml) water
- 1 1/4 lb (600 g) frozen raspberries (about 1.25 litres or 5 cups), thawed, juice reserved
- 2/3 cups (150 ml) sugar
- 1 cup (250 ml) 35% whipping cream
- 2 tablespoons (30 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 24 ladyfingers, split down the middle
- 1 cup (250 ml) fresh raspberries
- 1 tablespoon (15 ml) mini dragées (silver candy balls), for decorating
Instructions
- In a saucepan, off the heat, combine the sugar and flour. Add the eggs and whisk until the mixture is smooth. Slowly whisk in the hot milk. Bring to a boil over medium heat, whisking constantly. Remove from the heat as soon as it begins to boil. Add the vanilla and stir to combine. Pour into a bowl. Place a sheet of plastic wrap directly on the surface of the warm custard. Let cool, then refrigerate until thoroughly chilled, about 2 hours.
Berry Christmas Trifle