Raspberry Grand Marnier Trifle
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
-
GRAN MARNIER SABAYON
- 8 large egg yolks
- 6 tablespoons granulated sugar
- 1 pinch salt
- 1⁄4 cup Grand Marnier
- 1⁄2 cup fresh squeezed orange juice
- 1 cup heavy whipping cream
-
RASPBERRY SAUCE
- frozen raspberries, preferably unsweetened, 1 package
- 6 tablespoons granulated sugar
- 1 pinch salt
- 1 1⁄2 pints fresh raspberries
- 1 vanilla genoise layer cake (see my Vanilla Genoise Cake)
directions
- Make the sabayon sauce: fill a large bowl 1/3 full of ice water; set aside.
- Fill a medium saucepan 1/3 full of water and bring it to a boil.
- In a medium stainless steel mixing bowl, whisk the yolks, 1/2 cup sugar and salt together.
- Whisk in the Gran Marnier and orange juice.
- Set the bowl on the saucepan of boiling water, making sure that the water doesn't touch the bottom of the bowl.
- Whisk the mixture constantly until thick, 2-3 minutes.
- Place the bowl in the bowl of ice water and continue to whisk until cool.
- (2-3 minutes).
- Whip the cream in your mixer on high speed until thick and forms soft peaks.
- Fold gently into the Gran Marnier mixture.
- Place a piece of plastic wrap directly on the surface and refrigerate.
- Make the raspberry sauce: Put the frozen raspberries, the salt and sugar in a blender and puree on high until pureed.
- Press through a fine mesh strainer.
- Set aside.
- (If you can't find unsweetened frozen raspberries, use the sweetened ones but don't add any sugar until after you puree them, then taste, then add sugar to taste).
- Using a serrated knife, cut the cake into 4 even rectangles.
- Slice each piece in half horizontally, making 8 pieces total.
- ASSEMBLY: Reserve 1/2 cup of the rasberry puree, and 1/2 pint of the fresh raspberries for garnish.
- Place one-quarter of the remaining raspberry sauce in the bottom of the baking pan.
- Top with a little more than a cup of the Grand Marnier Sabayon.
- Cover the sabayon with a layer of cake (the cake doesn't have to be in one piece, it can be pieced together, as long as it covers the bottom of the pan).
- On the next layer, spread the cake with sauce, then another layer of sabayon, then sprinkle on 1/2 pint of the raspberries, then another layer of cake.
- Do a third layer the same as the second; sauce, sabayon, fresh raspberries, then cake.
- On top spread the last of the sauce, then the last of the sabayon.
- There will be 3 layers of cake total.
- Cover with plastic directly on top of the surface of the sabayon, and refrigerate for at least 6 hours before serving.
- To serve, cut into squares with a sharp knife.
- Garnish with the reserved sauce and raspberries.
- NOTE: This dessert freezes particularly well so it can be made a week or so ahead of time, take out of freezer a couple of hours before dinner, and it'll be fine in time for dessert.
- NOTE 2: I have also baked the genoise in a square cake pan, and sliced it into layers.
- Whatever works.
- The cake part isn't really going to show, so it doesn't matter, as long as you have enough cake to cover the pan for 3 thinnish layers.
- NOTE 3: You can sub in blueberries, strawberries, cherries, or whatever kind of berry suit your fancy.
- And it may seem rich, but it is very light tasting.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
P48422
United States