Scotch Whisky & Coffee-caramel Custard Trifle

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 2 2/3 cups half-and-half
• 6 egg yolks
• 3/4 cup firmly packed dark brown sugar
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 1 cup chilled whipping cream
• 2 tablespoons chilled whipping cream
• 1 3/4 teaspoons instant espresso powder or 1 3/4 teaspoons instant coffee powder
• 3 tablespoons scotch whisky
• 1 (1 lb) frozen pound cake, thawed, cut into 3/4-inch cubes
• 6 tablespoons scotch whisky
• 1 cup raspberry jam
• 24 ounces frozen unsweetened raspberries, thawed (1/2 pint baskets) or 2 pints fresh raspberries (1/2 pint baskets)
• 2 large bananas, peeled, halved lengthwise, sliced
• 2 cups chilled whipping cream
• 3 tablespoons sugar
• 3 tablespoons scotch whisky
• 1 pint basket fresh raspberry (1/2 pint baskets)
• semisweet chocolate, curled or grated chocolate
• almonds, finely chopped for sprinkling

Recipe

• 1 for custard:.
• 2 scald half and half in heavy medium saucepan.
• 3 whisk yolks, sugar and flour in top of double boiler until smooth.
• 4 gradually, whisk in hot half-and-half.
• 5 set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
• 6 set top of double boiler over ice and chill custard, whisking occasionally.
• 7 mix in vanilla.
• 8 combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
• 9 beat to firm peaks.
• 10 add scotch and beat until firm.
• 11 fold cream mixture into cold custard in 2 additions.(can be prepared 1 day ahead. cover and refrigerate.).
• 12 for trifle:.
• 13 place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
• 14 sprinkle with 3 tablespoons of scotch and toss.
• 15 heat jam in samll saucepan until just pourable.
• 16 spoon half of jam over cake and spread.
• 17 top with half of custard.
• 18 top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
• 19 sprinkle with finely chopped almonds.
• 20 top with 1/2 the bananas.
• 21 place remaining pound cake cubes in another bowl.
• 22 sprinkle with 3 tablespoons scotch and toss.
• 23 spoon over the bananas in other bowl.
• 24 layer fruit over.
• 25 spoon remaining jam over and spread.
• 26 top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
• 27 cover and refrigerate until set, at least 3 hours.(can be prepared 1 day ahead.).
• 28 whip cream and sugar in large bowl to stiff peaks.
• 29 add 3 tablespoons scotch and beat to firm peaks.
• 30 mound cream atop trifle.
• 31 sprinkle with finely chopped almonds.
• 32 garnish with fresh raspberries and chocolate.
• 33 enjoy!