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Cupids Valentine Trifle

Cupids Valentine Trifle

5 Hr(s)
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1 serving
Original recipe yields 1 serving
Creme Anglaise
2 cups heavy cream
2 cups half-and-half
2 teaspoon s vanilla
12 large egg yolks
1 cup granulated sugar
1/4 cup kirsch (clear brandy distilled from cherry juice and pits)
1 (10-inch) homemade or purchased angel food cake, cut into cubes and reserved
2 cans dark sweet cherries, drained
2 cans royal Anne cherries, drained
2 cups heavy cream
3 Tablespoon powdered sugar
Maraschino cherries, for garnish (optional)
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Let's Make It
1
In a medium saucepan, combine 2 cups heavy cream, half-and-half and vanilla. Over a medium-high heat bring the mixture to a gentle boil. Remove from heat.
2
In a large bowl, whisk the egg yolks and the sugar until thick, about 5 minutes. Gradually add 1 cup of the hot cream mixture into the yolk mixture and whisk until well incorporated. Return the yolk mixture to the saucepan and cook, over a medium heat, until it forms a custard, about 5 - 7 minutes. Remove from the heat and strain into a clean bowl set in an ice bath to cool quickly. Add the kirsch and stir to blend.
3
Cover with plastic wrap, pressing down on the surface of the custard to prevent a skin from forming, and refrigerate until cool, at least 4 hours (can be prepared 2 days in advance).
4
Place 1/2 of the cake cubes in the bottom of a 3 - 4 quart trifle bowl. Cover the cake cubes with 1/2 of the creme anglaise and arrange the dark sweet cherries over the creme. Repeat layering with remainder of cake, creme anglaise and Royal Anne cherries. Set aside.
5
Using a chilled bowl and chilled beaters, whip the remaining 2 cups of heavy cream with the powdered sugar until stiff peaks form. Spread 2/3 of cream over the top of the trifle. Spoon the remaining cream into a pastry bag fitted with a large star tube. Pipe rosettes around outside edge of trifle. If desired, garnish with maraschino cherries.
6
Cover top of trifle with plastic wrap and refrigerate for 2 - 3 hours before serving.
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