This standout dessert layers custard with a pound cake, fresh raspberries, and a syrup, and tops it off with whipped cream and chocolate curls.

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Ingredients

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Directions

For custard:
  • In a medium saucepan, stir together the 1/3 cup sugar, the cornstarch, and salt. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir half of the hot mixture into egg yolks; return to remaining hot mixture in saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in marsala, sherry, or orange juice. Transfer to a medium bowl; cover surface with plastic wrap and chill about 2 hours, without stirring, until completely cooled.

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Meanwhile, for syrup:
  • In a small saucepan, combine the water and the 1/4 cup sugar. Cook over medium heat until boiling, stirring to dissolve sugar. Boil for 1 minute. Remove from heat; stir in orange liqueur. Cool.

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  • In a chilled small mixing bowl, beat 1/2 cup of the whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently fold into cooled custard.

To assemble:
  • In the bottom of a 2-quart souffle dish or trifle dish, arrange about one-third of the cake slices, cutting to fit as necessary. Drizzle with about one-third of the syrup. Spoon about half of the custard over cake; sprinkle with half of the raspberries. Repeat cake, syrup, custard, and raspberry layers. Top with remaining cake slices and drizzle with remaining syrup. Cover and chill for 3 to 4 hours.

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  • Just before serving, beat remaining 1/2 cup whipping cream and the 1 tablespoon sugar until soft peaks form. Spoon on top of cake layer. Sprinkle with chocolate shavings and, if desired, additional raspberries. Makes 8 servings.

Nutrition Facts

390 calories; 21 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 179 mg cholesterol; 216 mg sodium. 193 mg potassium; 45 g carbohydrates; 2 g fiber; 23 g sugar; 5 g protein; 826 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

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