Monday, January 10, 2011

Gingerbread and Raspberry Trifle

Happy New Year!  What happened to the end of 2010?  I meant to post so much more, but the holidays just got away from me. I'm sorry if I left anyone hanging.

I did discover a great recipe that I made for Christmas dinner dessert with my family.  It is a fantastic trifle that is made over a course of a few days, each step takes only a short time, and I was able to squeeze them all in during naps and whatnot.  We completely forgot to take a photograph of it before we dug into it, but at least attempted to get a good one after the fact...


Vanilla custard
9 egg yolks
3/4 cup sugar
1/4 cup flour
3 cups whole milk
1 1/4 tsp vanilla

The custard can be made up to 3 days before you are ready to assemble and thusly eat this dessert.  Beat yolks and sugar on high speed until the mixture is pale yellow and thick (2-3 minutes) reduce speed to low and beat in flour.  In a medium saucepan bring the milk to a boil, stirring constantly as to not burn it.  Slowly pour half the milk into the egg mixture and beat until well blended, pour mixture back into saucepan with remaining milk and stir well.  Whisking constantly bring contents to a boil.  Allow to boil for 1 minute while whisking continually, remove from heat and stir in the vanilla.  let cool slightly, then cover the surface with a piece of plastic wrap to prevent a skin from forming.  let cool completely then refrigerate until ready to use.

2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter, slightly softened
1/2 cup sugar
3/4 cup dark molasses
2 eggs, room temperature
3/4 cup buttermilk

Can be made up to 2 days before serving.  Preheat oven to 350, and grease and flour a 9" cake pan.  In a small bowl, whisk together the flour, baking soda, ginger, cinnamon and salt.  In a large bowl, beat the butter until it's soft and creamy, about 1 minute.  Remember to scrape down the sides, then add the sugar and molasses and beat again until the mixture is well blended and fluffy, about 2 minutes more.  Add the eggs one at a time, beating 30 seconds after each addition.  Slowly pour in the buttermilk and beat well.  Reduce the mixer's speed to low and slowly add half the flour mixture to the bowl and beat until blended, repeat with the other half.  Pour batter into pan and bake for about 45 minutes or until a toothpick comes out clean from the center.  Let cool completely and store wrapped until ready to use.

3 (12-ounce) packages frozen unsweetened raspberries, thawed and drained
3 Tbs sugar
1 cup chilled heavy cream
2 tsp confectioners' sugar
1 tsp vanilla

When ready to assemble, toss berries with the 3 Tbs sugar.  Remove gingerbread from pan and using a serrated knife to slice it into 4 equal wedges.  Turn each wedge onto it side and slice into 3 equal pieces. Stack them, slice the pile in half, and cut off 1 1/2" from the tips, reserving the pieces.  Arrange a layer of six cake wedges over the bottom of a 2 1/2 quart bowl.  Fill the center with a few of the trimmings. Spoon and spread 3/4 cup of the raspberry mixture over the cake, then top the fruit with 1 cup of custard.    Repeat the layering 3 more times with the remaining ingredients.  Cover the bowl with plastic wrap and refrigerate it for at least 3 hours to let the flavors meld.

Before serving, make the whipped cream by combining the heavy cream,  confectioners' sugar and vanilla in a bowl and beating until soft peaks form.  Spread on the top of the trifle.

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