Bagatelle French Canadian Trifle Recipes

Steps:

• 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.

Steps:

• Cut pound cake into 1/2 inch thick slices;.
• halve each slice, lengthwise;.
• place on a cookie sheet.
• Drizzle cake slices with sherry.
• allow to stand 10 minutes, or until wine is absorbed.
• line the side of an 8-cup glass serving bowl with cake.
• arrange remaining cake in bottom of bowl.
• Dissolve gelatin in boiling water in a large bowl.
• stir in ice cubes until melted.
• chill until gelatin is syrupy.
• fold in fruit cocktail and lemon juice.
• chill about two hours.
• Prepare custard mix with milk, following label directions.
• pour into a medium sixed bowl,cover with plastic wrap.
• chill at leasr one hour,.
• Beat cream with sugar in a small bowl til stiff.
• fold half the cream into the chilled custard and pour over firm gelatin in bowl.
• just before serving, garnish trifle with remaining whipped cream and strips of angelica and candied cherries Cook time is chill time.