Cranberry and Raspberry Trifle
Cranberry and Raspberry Trifle
Ingredients
- 3/4 cup (160 g) sugar
- 2 tbsp cornstarch
- 2 eggs
- 2 egg yolks
- 3/4 cup (180 ml) raspberry purée
- 2 tbsp (30 ml) lemon juice
- 3 cups (315 g) fresh or frozen cranberries
- 1 cup (210 g) sugar
- 1 tbsp (15 ml) water
- 2 cups (270 g) fresh raspberries
- 2 1/2 cups (625 ml) 35% whipping cream
- 1/4 cup (55 g) sugar
- 1 tsp (5 ml) vanilla extract
- 16 ladyfinger cookies, each cut in half
- 1/2 cup (125 ml) milk
Instructions
- 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.
- 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.
Cranberry and Raspberry Trifle