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!