Wednesday, September 3, 2014

Triple Ginger and Raspberry Trifle

My surprise package came from Jennifer in Decatur, GA. One of the fabulous items she sent was ginger syrup. I had never tried it before. It is amazing. She got it at her local Farmers Market. If you can’t find ginger syrup at your local market, there are several sources online that carry it.

Triple Ginger and Raspberry Trifle
by Tracy

12 cup Trifle Dish
*If you have a smaller dish, you can adjust the custard recipe

Ginger Custard (Yield: 8 cups):
1 cup sugar
1/2 cup cornstarch
1 teaspoon salt
6 cups milk
8 egg yolks
1 Tablespoon ground ginger
4 Tablespoons butter
2 teaspoons lemon extract

In a heavy saucepan, combine sugar, cornstarch, salt, milk egg yolks and ground ginger. Over medium heat whisk the mixture constantly until it begins to boil. Continue whisking until the mixture begins to become thick and custard-like (about 2 minutes). Remove from heat and whisk in the butter and lemon extract. Pour warm custard into a bowl and cover with plastic wrap. Chill for 2-4 hours until custard has set and is cold.

Ladyfinger Sandwiches:
24 ladyfingers
3/4 cup raspberry preserves
1/4 cup ginger syrup

While custard chills, split ladyfingers in half and spread 1 teaspoon of raspberry preserves on the bottom half and replace the top of the ladyfinger. Brush a bit of the ginger syrup on the top of each sandwich. Set aside.

3 (6-ounce) containers fresh raspberries
1 1/2 cups heavy whipping cream
Crystallized ginger
Fresh mint leaves

To assemble the trifle: Place half of the ladyfinger sandwiches, syrup-side down, into the dish. You might need to cut some of them to fit evenly over the bottom. Brush more of the ginger syrup on the bottom sides of the sandwiches. Spread 4 cups of ginger custard over the sandwiches and top the custard with half of the raspberries. Repeat by putting the remaining sandwiches, syrup-side down, brush with remaining syrup and top with custard and more raspberries. Beat whipping cream until stiff peaks form. Spread on top of the trifle, garnish with raspberries, crystallized ginger, and mint leaves. Refrigerate until ready to serve.

*Note, if you are serving the next day, refrigerate overnight before adding the whipping cream and garnishes.

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