8″ white, sponge, or pound cake(cute into small cubes)
5 c. raspberries(fresh or frozen)
4 c blanc mange(recipe to follow)
1/2 c raspberry jam
2 tbsp frangelico or other nut flavoured liqeur
1 1/2 c. whipping cream, whipped-makes about 3 cups
2 tbsp icing sugar
1/4 c. toasted almonds(slivered or pieces)
Put half of the cubed cake in the bottome of a large trifle bowl. Warm up th raspberry jam in the microwave and stir in the liquer. Take half the raspberry/liquer mixture and drizzle over cake. Take 2 cups of berries and sprinkle over cake/jam layer.
Pour half of the Blanc Mange over this cake, raspberry and jam mixture. Repeat another layer of cake, jam, blanc mange. Leave about 1/2 cup of berries for decorating.
Add the icing sugar to the whipped cream and place it on top of the 2 layers.
Decorate with raspberries and toasted almonds. Leave in fridge for 12 hours or make the day ahead and leave whipped cream layer until serving time.
1/2 c sugar
6 tbsp cornstarch
1/4 tsp salt
4 c milk
2 eggs, beaten
1 tsp vanilla
Stir the sugar, cornstarch, salt in a large microwavable bowl. Whisk in milk and microwave 8-10 minutes until med. thick. Stir mixture every 2 minutes while microwaving.
Put 1 c of milk mixture in the 2 eggs and beat slighlty then add back to mixture in large bowl.
Microwave 3-4 minutes until very thick. Stir mixture every 1 minute.
Mix in vanilla. Let cool for 20-30 minutes. Then use for trifle.