Raspberry Trifle

Serves 4
Ingredients: 1 1/2 cups Fresh Raspberries
1/3 cup Raspberry Jam
1/3 cup Chambord Raspberry Liqueur
20 ladyfinger cookies
2 cups milk
1/2 vanilla bean
4 egg yolks
1/2 cup sugar
pinch salt
1 cup heavy cream
a sprinkling of toasted almonds

My grandmother makes a gorgeous trifle. Hers is the genuine English version with Bird's Custard and Rountree Jelly. I adapted her recipe for the ingredients available in the U.S.
Put a metal bowl and the whisks in the freezer (for the whippe cream) and continue with the rest of the recipe. For the custard: In a saucepan heat the milk and vanilla, bring to a boil. Turn off heat, allow to sit 10 mins. In a bowl whisk eggs, 1/4 cup sugar, salt. Whisk the milk into the egg mixture. Now heat on medium heat, stirring constantly for 10 mins. Chill in refrigerator. Soak ladyfingers in a bowl with the Raspberry Liqueur. Arrange one layer of ladyfingers on the bottom of 4 small dessert glasses. In another bowl mix the fresh raspberries with the raspberry jam. Set aside. Now take the chilled metal bowl and whisks out of the freezer. Beat the heavy cream and the remaining 1/4 cup of sugar until stiff peaks form. I like to start by adding a few ladyfingers in the glass vertically for decoration. They should stick because they are wet with the liqueur. Now add a layer of whipped cream, a layer of raspberries, a layer of custard, a layer of ladyfingers, cream, raspberries, custard. Finish off with a layer of whipped cream. Add fresh raspberries on top to decorate and sprinkle with toasted almonds.

Profiteroles

Cook time 40 mins,
makes 6 servings
Preheat oven 425F










1 cup milk
I stick unsalted butter
1 cup all-purpose flour
4 Large eggs
1/2 cup heavy cream
12 oz dark chocolate
Vanilla ice cream
pinch of salt
***My uncle Ben made these for the family at Christmas, they are absolutely heavenly. Everyone at the table was tempted to lick the bowl of dark chocolate and savor the last bite.
Heat milk, butter, and salt over medium heat. When the butter is melted, add the flour in one go and beat it by hand with a long handled wooden spoon until the mixture forms a dough. Cook, stirring constantly, over low heat for 2 minutes. Add the eggs and stir until eggs are thoroughly mixed in and the mixture is thick. This might tire your wrist, Have back up people to help you stir, or you can do this step in the food processor.
***Spoon the mixture onto a baking sheet lined with parchment paper. The puffs should 1 inch-1/2 inches. Don't have them too close together because they expand a lot. Keep them about 2-3 inches apart. Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
***To make the chocolate sauce, place the cream and chocolate in a bowl set over simmering water and stir just until the chocolate melts. Do not get any water in the chocolate. This will absolutely ruin it. Set the chocolate aside. Cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with warm chocolate sauce.