Individual Scottish Berry Trifles |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup plus 4 tablespoons (about) sugar | 1/4 cup all purpose flour | 6 large egg yolks |
| 2 cups half and half | 1 vanilla bean, split lengthwise | 1 cup coarsely crushed amaretti cookies (Italian macaroons; about 24) |
| 12 soft ladyfingers (sponge-cake variety), torn into small cubes | 2/3 cup (about) Drambuie (Scotch-based liqueur) or Scotch | 2 1/2-pint containers fresh blackberries |
| 2 1/2-pint containers fresh raspberries | 1 cup chilled whipping cream | 1/4 cup Scotch |
| slivered almonds, toasted | ||
| 1 | Mix 1/2 cup sugar and flour in heavy large saucepan. Add yolks; whisk until smooth. Gradually whisk in half and half. Scrape in seeds from vanilla bean; add bean. Whisk constantly over medium-high heat until pastry cream thickens and boils, about 6 minutes. Press plastic wrap onto surface; chill at least 6 hours and up to 2 days. |
| 2 | Arrange eight 10 to 12-ounce wine goblets on work suface. Blend amaretti crumbs and ladyfinger pieces in small bowl. Spoon 1 tablespoon crumb mixture into each goblet. Sprinkle each with 1 generous teaspoon Drambuie. Top each with 2 generous tablespoons pastry cream, then 4 blackberries and 4 raspberries. Sprinkle berries with 1/4 teaspoon sugar. Repeat layering 1 more time. |
| 3 | Beat whipping cream, 1/4 cup Scotch, and 2 tablespoons sugar in medium bowl until cream holds peaks. Spoon large dollop of whipped cream onto each trifle; sprinkle with almonds. |