This delicious recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.
•1 Large loaf pound cake
•(may Substitute with Sponge Cake or Lady Fingers)
•1/4 cup Grand Marnier
•1/4 cup Water
•1/2 cup Sugar
•2 cups Vanilla custard (see recipe)
•3 cups Fresh Raspberry
•1 cup sugar
•1/4 cup Brandy
•2 cups whip cream
•1 cup Candy Walnut
•Fresh Mint leaves
•2 cups half and half
•1/2 Hawaiian Vanilla bean split lengthwise
•6 egg yolks
•2/3 cup granulated sugar
•2 tablespoons cornstarch
•1 tablespoon unsalted butter
- Cut the pound cake in to 10 pieces or about half inch thick, set aside
- Combine Grand Marnier, sugar and water, bring to a boil, set aside to let it cool down.
- Combine fresh raspberry, sugar and Brandy, toss until sugar mix in well with raspberry let it sit for 10-15 minutes or until all sugar are melted. Set aside.
- Soak the cake with Grand Marnier Syrup
- In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Whipped Cream, nuts and Raspberry, repeating until the container is full, ending with whipped cream as the top layer. Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.)
- Vanilla Custard
Bring the milk and vanilla bean to a boil in a medium saucepan over medium heat and set aside to infuse for 10 to 15 minutes.
- Whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
- Whisk a quarter of the hot milk mixture into the yolks until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
- Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
- Let it cool down in the refrigerator for at least two hours.
Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream Berry and mint leaves