Bagatelle (french-canadian Trifle)

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 9-10
• 4 tablespoons sugar
• 2 tablespoons cornstarch
• 2 egg yolks
• 2 cups milk
• 1 teaspoon vanilla extract
• 1 loaf poundcake, 8-inch x 4-inch (or equal amount of genoise or sponge cake)
• 2 -4 tablespoons marsala (or rum or brandy)
• 1 cup strawberry jam
• 2 cups fresh raspberries
• 1 1/2 cups heavy cream
• 1 tablespoon sugar

Recipe

• for the custard:.
• mix together sugar and cornstarch in a large saucepan.
• add egg yolks, and whisk to combine; then gradually whisk in milk.
• cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.
• transfer to a large bowl, and add vanilla. cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
• for the trifle:.
• cut cake into 2" x 1" pieces.
• arrange a layer of cake pieces in the bottom of a large trifle or glass bowl.
• sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the raspberries over the jam.
• pour some of the custard over the berries.
• repeat layering, ending with custard.
• cover with plastic wrap, and refrigerate for at least 3 hours.
• remove trifle from refrigerator about 1 hour before serving.
• just before serving, put heavy cream and sugar into a large, well-chilled mixing bowl.
• beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks (do not overbeat).
• decorate trifle with large dollops of whipped cream.