Although winter might be characterized by snow and ice it is possible to find summer fruits at the grocery store. For an elegant treat that will remind your guests of warmer days, try this recipe from the Oregon Raspberry & Blackberry Commission:
Trifle of Raspberry/Blackberry
Serves 16
Raspberry Layer
1 1/2 cups whole frozen raspberries
3 tablespoons sugar
1 to 2 tablespoons raspberry or any other berry liquor
1 1/2 cups frozen whole raspberries
Blackberry Layer
1 1/2 cups whole blackberries frozen
3 tablespoons sugar
1 to 2 tablespoons raspberry or any other berry liquor
1 1/2 cups frozen whole blackberries, or fresh for 1/2 cup
Light Custard
4 1/2 cups skim milk
5 eggs
1 cup sugar
1/3 cup cornstarch
4 teaspoons of clear vanilla
2 teaspoons almond extract
1 medium-sized angel food cake (approx 17 ounces).
2 tablespoons raspberry liqueur or another berry liqueur
One and one-half cups of raspberries should be thawed. Once the raspberries have thawed, blend or process in a food processor to create berry puree. Strain the mixture through a fine sieve. Add sugar and berry liquor. Refrigerate for later use. This can be prepared several days in advance. The same process is used for blackberry puree.
Four cups of milk should be heated in a double boiler to produce steam. Combine eggs, the remaining half-cup milk, and one-half cup of sugar in a separate bowl. Add cornstarch to the mixture and mix well.
Reduce heat to low and slowly add egg mixture. Keep the pan on top of the double boiler. Continue to whisk continuously over medium heat for about 10 to 15 minutes, or until it becomes very smooth and thick. Mix in almond extract or vanilla. Transfer to a bowl and place plastic wrap on top. Let cool.
Cut the cake into cubes of one- to two inches. Half of the squares should be placed in a 3-quart trifle bowl. Sprinkle the raspberry puree and blackberries evenly over the cake layer. Spread half of the custard on top of the berries. Repeat the process with remaining cake, liqueur and blackberry puree. Cover and chill for at most four hours. Just before serving, garnish with extra berries or fruit.
