Red Berry Trifle

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I just made this for Christmas dessert for my family and it was wonderful! I followed the directions exactly as they're listed and it turned out just like Ina's looked. It's a nice dessert opposed to always something with chocolate in it. Since the recipe said 1 tablespoon of heavy cream at the end for the custard and the video showed her putting in 2, I just went ahead and put in 2 and it was fine. Make sure that it will all get eaten that same day you put it together because it was okay the day after and no longer good the 2nd day.

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I thought it was yummy overall. I used Chamboard for the Framboise (I think this is the same thing. Next time I will add a little more than a teaspoon of cognac to the cream (could not taste it, use fresh berries instead of thawed frozen (OK, I did not want to spend the money on the fresh but next day, was too soggy. My cream turned out wonderful. I did not have to strain but I did cook it for about 15-20 minutes. Pound cake was a little dry to be served alone but aok in this recipe. All that said, it turned out very yummy and pretty! I would make again with the modifications.

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Absolutely a Winner recipe! I made this for Christmas at my in-laws and cannot begin to tell you what a BIG HIT it was! My father in law, who is not a big sweet eater, actually had 3 bowls of it. He actually told my mother in law it was better than her traditional "Queen pudding". I used "generous tablespoons" to be sure I did not have the thickening problems others did. As soon as I saw a yellow streak in the custard mixture, removed it from the heat and continued mixing until it was all a yellow custard color. They were out of fresh rasberries so I used frozen rasberries and strawberries and when putting the jam on the angel food cake, I alternated the layers. I put rasberry jam and strawberries on one layer, then next layer did strawberry jam with rasberries and the top layer I put the remaining strawberries and rasberries, then whip cream. It was to die for! Thank you Ina this has become the "Traditional Christmas Dessert" for us!

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I loved how the berries compliment the cognac cream. It was absolutley lovley, my family really enjoyed it for christmas. But I had a problem with the pound cake. It had came out dry and hard. I recommend that you use, who ever is planning on using this recipe, one of you own pound cake dishes. But overall, very nice presentation.

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I did the entire recipe, from the pound cake to the whip cream, but my family was not impress at all ...actually I throw the entire thing to the trash ! Sorry Ina. P.s. And is not that I don't love your recipes

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Loved the Cognac Cream and didn't have the thickening problems mentioned below. Next time I'll add more berries and use less whipped cream on the top. My guests loved it.

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This is the most delicious dessert ever! I made it for Christmas and it was absolutely divine! I used brandy and Chambord liquer. I think those elements totally make the dessert! The cream is the best part!!

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This dessert turned out good but like some people said the custard was thin at first even after being chilled as i had followed the time Ina had given which is misleading as I had to rethicken it next morning and this time added in 1 more tbsp of cornflour dissolved in milk and then it turned out ok so dont go by the time she gave it takes longer and also use a whisk for stirring.

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There was a very tense almost-scrambled-eggs moment when my mom was stirring the cream and it started thickening VERY RAPIDLY. However, we immediately took it off of the heat, poured it into a giant bowl and in lieu of putting it through a very fine sieve, I just whisked the heck out of it. I haven't put it all together yet, so cross your fingers!

p.s. I had the foresight to separate the ten eggs and cream them with the sugar before I put the milk on the stove to heat. This is was a literal STROKE OF GENIUS because there's no way I would've been able to do it fast enough when the milk was heated and ready to go.

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Made this today for the holiday and I had the same issues with the cream not thickening as it should have. The next time I try it, I will use more cornstarch than called for and add less milk. Ina's looked so good that I just had to give it a try.