Recipes : Raspberry and Lemongrass Trifle : Food Network

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Raspberry and Lemongrass Trifle
Recipe courtesy Nigella Lawson, 2007

Ingredients
2 1/2 cups water
1 3/4 cups sugar, divided
2 ounces lemongrass, 3 to 4 sticks, but in 1/2 lengthwise
16 store-bought ladyfingers
1 1/3 cups raspberries
3 to 4 tablespoons vodka
2 1/2 cups light cream
8 egg yolks
2 cups heavy cream

Directions

Special equipment: medium-sized glass trifle bowl

Make a syrup with the water and 1 1/2 cups of the sugar by bringing them to the
boil in a saucepan and boiling for 5 minutes. Take the pan off the heat, add the
lemongrass and let it infuse for about half an hour.

Strain the syrup into a measuring cup, keeping the saucepan with the lemongrass to
1 side. Take out about 1/2 to 3/4 cup of the syrup and put it into a pan with the
raspberries. Bring it to a rolling boil and let it thicken slightly, mashing the
fruit to make a jam-like consistency. Let it cool a little and then dunk the
ladyfingers in the raspberry mixture and arrange them in the bottom of your bowl.
Add the vodka and about 1/2 cup of the lemongrass syrup, depending on how much
your ladyfingers absorb, and reserve the rest.

Meanwhile, to make the custard, heat the light cream in the syrup pan with the
lemongrass until it is nearly boiling, take it off the heat and let it infuse for
about 15 minutes. Strain into a bowl. Whisk the yolks and the remaining 1/4 cup
of sugar together and pour into the cream in the bowl. Then whisk again and put
the custard back on the heat in the cleaned-out pan. Stir until the custard
thickens and then pour it over the trifle sponges. Let it cool.

Whip the heavy cream until thick but not stiff, and cover the custard layer. Use
about 1 cup of the remaining sugar syrup to make a caramel by heating it in a
saucepan until it turns a golden brown. Drizzle the caramelized sugar syrup over
the layer of cream to decorate.