Raspberry Trifles with Lemon Cream - Magazine Recipes

Look for berries that are plump and brightly colored. Avoid any that still have hulls scratched, a sign they were picked prematurely. 

Makes 4 servings; total time 1 hour plus cooling. 

Lemon Cream

1 cup whole milk 

¼ cup granulated sugar 

2 egg yolks 

2 Tablespoons cornstarch

2 teaspoons minced lemon zest

⅛ teaspoon kosher salt 

1 Tablespoon fresh lemon juice 

2 Tablespoons unsalted butter 

½ teaspoon powdered sugar 

Raspberry Sauce

4 packages fresh raspberries (6 ounces each), divided

½ cup granulated sugar 

1 Tablespoon fresh lemon juice 

Pinch of kosher salt

2 Tablespoons water

2 teaspoons cornstarch

Layer 4 cups diced purchased pound cake or angel food cake and ¼ cup chopped, roasted and salted pistachios. 

For the lemon cream, heat milk in a saucepan over medium until it begins to steam and bubble around edges; remove from the heat. 

Whisk together ¼ cup granulated sugar, yolks, 2 Tablespoons cornstarch, zest and ⅛ teaspoon salt in a bowl. Gradually whisk in warmed milk until smooth. 

Pour custard into same saucepan and whisk in 1 Tablespoon lemon juice. Bring custard to a boil over medium heat; whisk until thick; about 1 minute. 

Off beat, stir in butter and vanilla until butter melts. Transfer custard to a bowl, cover with plastic wrap, pressing into the surface, then cool to room temperature. 

Beat heavy cream to nearly stiff peaks. Add powdered sugar and beat to combine. 

Fold whipped cream into cooked custard, just until incorporated. 

For the raspberry sauce, beat 3 packages raspberries, ⅓ cup granulated sugar, 1 Tablespoon lemon juice and a pinch of salt in a saucepan over medium. Simmer sauce until berries break down, about 10 minutes. 

Press berries through a fine-mesh sieve, discarding solids. Return raspberry juice to saucepan and bring to a boil. Whisk together water and 2 Tablespoons cornstarch; whisk into boiling juice. Boil sauce, stirring often, until sauce thickens, 2-3 minutes, set aside to cool. 

Layer ½ cupcake into the bottom of each of four 8-9 ounce dishes. Top each with raspberry sauce, fresh raspberries and lemon cream. Repeat layers. Garnish trifles with pistachios and remaining fresh raspberries.