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

Source: Midwest Living


Recipe Summary

1 hr
5 hrs
2 hrs
8 hrs


Ingredient Checklist


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.

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.

  • 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.

  • 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; fat 21g; cholesterol 179mg; saturated fat 12g; carbohydrates 45g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 23g; protein 5g; vitamin a 826IU; vitamin c 11.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 36.3mcg; vitamin b12 0.4mcg; sodium 216mg; potassium 193mg; calcium 80.8mg; iron 0.9mg.