PREP + COOK:
90 minutes
CHILL:
3+ hours
YIELD:
12 servings
Ingredients
- 3 cups milk
- 9 large egg yolks
- ¾ cup granulated sugar
- 6 tablespoons all-purpose flour
- â…› teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 3 tablespoons brandy
- 1 cup heavy cream
- 14 ladyfingers
- ¾ cup raspberry jam
- 1 cup cream sherry
- 1 cup almonds, toasted and thinly sliced
- 1¼ cups store-bought amaretti cookies, broken
Directions
- Fill a large bowl with ice water and set it aside.
- In a small saucepan over medium-low heat, heat the milk until it is warm, but not boiling.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high for 2–3 minutes, until the mixture is thick and pale. Turn speed to low and beat in flour and salt until just combined. Slowly beat in 1½ cups of the warm milk.
- Place the saucepan with the remaining milk over medium heat. Add the egg mixture and bring it to a boil, whisking constantly. Cook the pastry cream for about two minutes, until it thickens. Strain the pastry cream through fine mesh sieve into a medium bowl and place it in the ice bath, working quickly to keep it from overcooking. Stir in the vanilla extract and brandy. Cover the surface of the pastry cream with plastic wrap to keep it from forming a skin and refrigerate it until you are ready to use it (up to 3 days).
- In a medium bowl or the bowl of an electric mixer, add the heavy cream. Whisk it by hand or with the whisk attachment until stiff peaks form. Fold the whipped cream into the pastry cream.
- Halve the lady fingers. Line the bottom of a 12-cup trifle dish with 7 of the ladyfinger halves. Spread a quarter of the jam over the lady fingers. Pour in ¼ cup of the sherry, then spread a quarter of the pastry cream over the top. Sprinkle a third of the almonds and amaretti cookies over the top. Repeat the layering process 3 more times, omitting the almonds and amaretti for the last layer.
- Refrigerate the trifle for at least 3 hours or overnight before serving.
