Tipsy Irish Cake Trifle

CHICOPEE, Mass. (Mass Appeal) - St. Patrick's Day is just around the corner so we're making Irish themed recipes all week long! Chef Franco Dell'Olio, an ACF Culinary Arts Chef Instructor showed us how to make a delicious Tipsy Irish Cake Trifle.

Tipsy Irish Cake Trifle

Ingredients: (Serves 8-10)

• 1 Large Pound Cake
• 4 tablespoons Raspberry Jam
• 3 oz. Irish Whiskey
• 3 oz. Sherry
• 1 pint warm Vanilla Custard
• 12 oz. Heavy Cream, whipped
• 2-3 oz. Sliced Almonds, lightly toasted
• Ground Cinnamon for garnish

Directions:

1. Cut the cake into small cubes into a clear glass bowl and gently mix in the jam. Sprinkle the whiskey and sherry over the cake and toss gently to coat.
2. Pour half the warm custard over the top of the cake, pressing down lightly for the custard to reach the bottom layers.
3. Pour the rest of the custard over the top of the cake.
4. Mound the whipped cream on top of the cake and sprinkle with the almond and cinnamon to garnish. Serve warm.

Vanilla Custard

Ingredients:

• 2/3 c. sugar
• 1/2 tsp. salt
• 2 1/2 tbsp. cornstarch
• 1 tbsp. flour
• 1 tsp. vanilla
• 3 egg yolks, beaten
• 3 c. milk

Directions:

1. Mix in saucepan sugar, salt, cornstarch, and flour. Stir in gradually 3 cups milk.
2. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Remove from heat.
3. Slowly add 1/3 of the mixture and blend into the egg yolks. Then add back to rest of mixture.
4. Cook 1 more minute over heat. Remove and add vanilla. Refrigerate after cooling down.