Trifle: Creole Christmas
Source of Recipe
Emeril's Creole Christmas by Emeril Lagasse - Posted by kimberlyn @RC
Recipe Introduction
"
This is an impressive and outstanding dessert. This is supposed to serve 10 people generously, but 8 of us practically licked the bowl clean when I served it! Make the macaroons in advance. They have to sit out for awhile to dry.
Raspberries were incredibly expensive when I made this, so I did half raspberries and half blackberries. Very good!"
--Kimberlyn at Recipe Circus
List of Ingredients
MACAROONS:
two 14-oz. bags sweetened flaked coconut
4 t. vanilla extract
two 14-oz. cans sweetened condensed milk
FOR THE FILLING:
1 qt. milk
2 c. sugar
1 t. vanilla extract
10 large egg yolks, beaten
1/2 c. cornstarch
1/2 c. water
2 c. sweetened flaked coconut
2 T. sweet butter
TO ASSEMBLE THE TRIFLE:
1 qt. heavy cream
1/4 c. sugar
1 c. Grand Marnier or other orange-flavored liqueur
6 pints fresh raspberries, rinsed and patted dry
Recipe
FOR THE MACAROONS: Preheat the oven to 350 degrees. Thoroughly combine the ingredients. Spoon the mix, by tablespoonsful, onto parchment lined baking sheets about 1/2 inch apart. Bake until lightly toasted and golden, about 15 minutes.
Remove the macaroons from the oven and transfer them to a wire rack. Let cool completely. Leave them out, lightly covered with parchment or waxed paper, for about 12 hours.
FOR THE FILLING: Combine the milk, sugar, and vanilla in a large heavy-bottomed or nonstick saucepan over medium-high heat. Whisk to dissolve the sugar. When the mixture comes to a gentle boil or simmer after about 5 minutes, take 1 c. of the milk and sugar mixture and add it to the yolks. Whisk to blend well. Slowly add the yolks to the milk and sugar mixture in the saucepan, whisking constantly. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally.
Dissolve the cornstarch in the water. Over medium heat, slowly add this to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 minutes. Add the coconut and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and the mixture has thickened to a custard, about 2 minutes.
Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Cool completely and chill for at least 4 hours.
TO ASSEMBLE THE TRIFLE: Beat the cream with an electric mixer on high speed for about 2 minutes. Add the sugar and beat until the mixture is think and forms soft peaks, 1 to 2 minutes. Set aside.
Beat the custard with a wire whisk until it is smooth. Set aside.
Pour the Grand Marnier into a small bowl. Dip each macaroon in the liqueur, submerging for 2 to 3 seconds, then transfer them to a sheet of parchment or waxed paper.
Spread 1 c. of the custard on the bottom of trifle bowl. Top with 8 to 10 macaroons, placed snugly against one another. Arrange 2 pints of the berries on top of the macaroons. Spread 2 c. of the custard over the berries. Top with more macaroons, then 2 more pints of berries. Spread another 2 c. of custard and top with the remaining macaroons and berries. Spread the remaining custard on top of the berries. Mound the whipped cream evenly over the top. Serve immediately or keep chilled until ready to serve.
YIELD: 10 Servings
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