CREOLE CHRISTMAS TRIFLE

CREOLE CHRISTMAS TRIFLE image

Number Of Ingredients 26

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Ingredients

Macaroons:
10 2/3 C sweetened flaked coconut (2 (14-ounce) bags)
4 teaspoons pure vanilla extract
2 (14-ounce) cans sweetened condensed milk
For the filling:
1 quart milk
2 cups sugar
1 teaspoon pure vanilla extract
10 large eggs yolks, beaten
1/2 cup cornstarch
1/2 cup water
2 cups sweetened flaked coconut
2 tablespoons unsalted butter
To assemble the trifle:
1 quart heavy cream
1/4 cup sugar
1 cup orange-flavored liqueur (recommended: Grand Marnier)
6 pints fresh raspberries, rinsed and patted dry
Preheat the oven to 350
Macaroons:
Thoroughly combine the coconut, vanilla, and condensed milk in a large bowl. Spoon the mixture, by tablespoon, onto parchment or waxed paper-lined baking sheets, about 1/2-inch apart. Bake until lightly toasted and golden, about 15 minutes.
Remove the macaroons from oven and transfer them to a rack. Let cool completely. Leave them out, lightly covered with parchment or waxed paper, for about 12 hours.
Filling:
Combine milk, sugar, and vanilla in a large heavy-bottomed or nonstick saucepan over medium-high heat. Whisk to dissolve the sugar. When the mixture comes to a simmer after 5 min, take 1 C of the milk and sugar mixture and add it to the yolks. Whisk to blend well. Slowly add the yolks to the milk and sugar mixture in the saucepan, whisking constantly. Cook over medium heat until it thickens slightly, 4-5 min, whisking occasionally.
Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 min. Using a wooden spoon, continue stirring for about 2 min. Add the coconut and continue stirring for 2 more min. Add the butter and stir until it is completely melted and the mixture has thickened to a custard, about 2 min.
Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Cool completely and chill for at least 4 hrs.

Steps:

To assemble trifle: Beat the cream with an electric mixer on high speed for about 2 min. Add the sugar and beat until the mixture is thick and forms soft peaks, 1-2 min. Set aside. Beat the coconut custard with a wire whisk until it is smooth. Set aside. Pour the orange liqueur into a small bowl. Dip each macaroon in the liqueur, submerging for 2-3 sec, then transfer them to a sheet of parchment or waxed paper. Spread 1 C of the coconut cream filling on the bottom of a large, deep glass trifle bowl. Top with 8-10 macaroons, placing them snugly against each other. Arrange 2 pints of the raspberries on top of the macaroons. Spread 2 cups of the coconut cream on top of the raspberries. Top with more macaroons, then 2 pints of raspberries. Spread another 2 cups of the coconut cream and top with the remaining macaroons and raspberries. Spread the remaining coconut cream on top of the raspberries. Mound the whipped cream evenly over the top. Serve immediately or keep chilled until ready to serve.

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Cindy Bahmer

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This is the worst trifle I've ever had.

Jacob Hill

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I don't recommend this recipe.

Kennie soberboy1 Official

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This trifle is too complicated for me. I'm going to try a simpler recipe.

jemima Jemima

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I'm not sure what went wrong, but my trifle turned out a little runny.

Laura Dubois

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This trifle is a great way to use up leftover cake and custard.

zahra maqsood

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I would definitely make this trifle again.

John Goin

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I had a hard time finding some of the ingredients, but it was worth the effort. This trifle is amazing!

Dawood Bin

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The trifle was a little dry, but the flavors were good.

Imran Barat

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This trifle is a bit too sweet for my taste, but it's still a nice treat.

Mark Birty

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I'm not a big fan of rum, but I still enjoyed this trifle. The other flavors really shine through.

GIOVANNI PALOMO

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This trifle is so easy to make, and it's always a hit. I love that I can make it ahead of time and it still tastes great.

SABIQUE KALWAR

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I made this trifle for a potluck, and it was gone in minutes. Everyone loved it!

Ceaser Kikumba

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This is the best trifle I've ever had. The cake was moist and flavorful, and the custard was creamy and smooth. The fruit and nuts added a nice crunch and sweetness.

Micheal Swage

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I've made this trifle twice now, and it's always a crowd-pleaser. The combination of rum, coconut, and fruit is irresistible.

Kacey Needham

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This Creole Christmas trifle was an absolute delight! The flavors were perfectly balanced, and the texture was light and fluffy. It was a hit with my family and friends.

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