Ingredients:
1 good quaility pound cake
Good quality raspberry preserve
2 cups whipping cream + sugar to sweeten (whip to soft peaks)
4 cups mixed berries maceiated in sugar
Pasty Cream
Heat in heavy pan:
4 cups half and half
1 cup sugar
6 eggs - slowly temper into hot mix. Continue whishing on low heat
1/2 cup corn starch (mix with a little water). Add to the mix and continue whisking. It will get thick. Turn off heat
Whisk in:
6 oz butter
1 tsp. Almond extract
Let cool.
1. cut pound cake into thick slices
2. Thinly spread raspberry perserve, then cut into 4 squares.
3. start to layer triffle: cake, pastry creme, berries, cake, whipped cream. Continue layering until all ingredients are used. End with whipped cream
Instructions:
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