Ingredients
3/4
cup firmly packed dark brown sugar
1
1/2 tsp vanilla extract
1
cup plus 2 tbsp chilled whipping cream
1
1/4 tsp instant espresso powder or instant coffee powder
1
1-pound frozen pound cake, thawed, cut into 3/4-inch cubes
1
cup raspberry jam (about 10 1/2 ounces)
2
1/2-pint baskets fresh raspberries or 2 12-ounce bags frozen unsweetened raspberries, thawed
2
large bananas, peeled, halved lengthwise, sliced
2
cups chilled whipping cream
1
1/2-pint basket fresh raspberries
Semisweet chocolate, curled or grated
Directions
2.
Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla.
3.
Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)
5.
Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1 basket or 1 package raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with 1 basket or package of raspberries and remaining banana. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead.)
6.
Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.
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