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SCOTCH WHISKEY TRIFLE




Source of Recipe


Internet


List of Ingredients




2 cups milk
1 vanilla bean, split or 2 tablespoons vanilla extract
3/4 cup sugar
6 egg yolks
8 tablespoons corn starch
2 ounces scotch whiskey
2 cups raspberry melba sauce
1 one pound loaf pound cake
1/2 cup scotch whiskey
1 cup slivered almonds, toasted
2 pints fresh raspberries
2 pints heavy cream, whipped to medium peak, flavored with 1 tablespoon vanilla extract
4 bananas, sliced into 1/2" diagonals


Recipe



In a medium sauce pot combine milk and vanilla bean and bring to a boil. In a separate bowl whisk the sugar and egg yolks until a ribbon forms. Add the cornstarch and whisk to combine. Add the heated milk slowly while continuously whisking. Transfer back to the saucepot and bring entire mixture back to a boil, while still whisking continuously until thickened, (about 1 minute). Pour in the 2 ounces of whiskey and combine. Transfer to a plastic container, cover with plastic wrap and refrigerate until needed.
In a trifle bowl pour a thin layer of melba sauce. Swirl the sauce to partially coat the sides of the bowl. Top with a thin layer of pound cake. Drizzle on some of the scotch. Add on a layer each of the prepared cream, almonds, raspberries, whipped cream and bananas. Repeat this procedure to fill the trifle bowl to the top, finishing the dessert with a layer of whipped cream. Decorate the top layer of whipped cream with fresh fruit.