Raspberry Grand Marnier Trifle

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 8 large egg yolks
• 6 tablespoons granulated sugar
• 1 pinch salt
• 1/4 cup grand marnier
• 1/2 cup fresh squeezed orange juice
• 1 cup heavy whipping cream
• frozen raspberries, preferably unsweetened, 1 package
• 6 tablespoons granulated sugar
• 1 pinch salt
• 1 1/2 pints fresh raspberries
• 1 vanilla genoise layer cake (see my vanilla genoise cake)

Recipe

• 1 make the sabayon sauce: fill a large bowl 1/3 full of ice water; set aside.
• 2 fill a medium saucepan 1/3 full of water and bring it to a boil.
• 3 in a medium stainless steel mixing bowl, whisk the yolks, 1/2 cup sugar and salt together.
• 4 whisk in the gran marnier and orange juice.
• 5 set the bowl on the saucepan of boiling water, making sure that the water doesn't touch the bottom of the bowl.
• 6 whisk the mixture constantly until thick, 2-3 minutes.
• 7 place the bowl in the bowl of ice water and continue to whisk until cool.
• 8 (2-3 minutes).
• 9 whip the cream in your mixer on high speed until thick and forms soft peaks.
• 10 fold gently into the gran marnier mixture.
• 11 place a piece of plastic wrap directly on the surface and refrigerate.
• 12 make the raspberry sauce: put the frozen raspberries, the salt and sugar in a blender and puree on high until pureed.
• 13 press through a fine mesh strainer.
• 14 set aside.
• 15 (if you can't find unsweetened frozen raspberries, use the sweetened ones but don't add any sugar until after you puree them, then taste, then add sugar to taste).
• 16 using a serrated knife, cut the cake into 4 even rectangles.
• 17 slice each piece in half horizontally, making 8 pieces total.
• 18 assembly: reserve 1/2 cup of the rasberry puree, and 1/2 pint of the fresh raspberries for garnish.
• 19 place one-quarter of the remaining raspberry sauce in the bottom of the baking pan.
• 20 top with a little more than a cup of the grand marnier sabayon.
• 21 cover the sabayon with a layer of cake (the cake doesn't have to be in one piece, it can be pieced together, as long as it covers the bottom of the pan).
• 22 on the next layer, spread the cake with sauce, then another layer of sabayon, then sprinkle on 1/2 pint of the raspberries, then another layer of cake.
• 23 do a third layer the same as the second; sauce, sabayon, fresh raspberries, then cake.
• 24 on top spread the last of the sauce, then the last of the sabayon.
• 25 there will be 3 layers of cake total.
• 26 cover with plastic directly on top of the surface of the sabayon, and refrigerate for at least 6 hours before serving.
• 27 to serve, cut into squares with a sharp knife.
• 28 garnish with the reserved sauce and raspberries.
• 29 note: this dessert freezes particularly well so it can be made a week or so ahead of time, take out of freezer a couple of hours before dinner, and it'll be fine in time for dessert.
• 30 note 2: i have also baked the genoise in a square cake pan, and sliced it into layers.
• 31 whatever works.
• 32 the cake part isn't really going to show, so it doesn't matter, as long as you have enough cake to cover the pan for 3 thinnish layers.
• 33 note 3: you can sub in blueberries, strawberries, cherries, or whatever kind of berry suit your fancy.
• 34 and it may seem rich, but it is very light tasting.