PT10M
• Prep Time: 10 Minutes
PT20M
• Cook Time: 20 Minutes
PT30M
• Total Time: 30 Minutes
• Difficulty: Novice
• Serves: 8 people
• Cuisine: British
Heat two cups of cream with the split vanilla bean in a saucepan until gently bubbling. Remove from heat and cool slightly. In a medium bowl, beat the yolk

• 1 vanilla bean, split lengthwise
• 4 cups whipped cream, divided
• 6 egg yolks
• 1/2 cup granulated sugar

1. Heat two cups of cream with the split vanilla bean in a saucepan until gently bubbling. Remove from heat and cool slightly.
2. In a medium bowl, beat the yolks and sugar until ribbons form. Gradually whisk in one cup of the warm cream.
3. Return créme mix to the saucepan, add the remaining cup of cream and cook, stirring constantly, over medium heat until it is thick enough to coat the back of a spoon.
4. Remove créme from heat and strain through a fine mesh strainer, discarding the vanilla bean. Press a piece of plastic against the surface to prevent a skin from forming. Cool slightly.

• 12 oz pound cake, crusts trimmed
• 1/2 cup Marsala wine or sherry
• 1/2 cup Amaretto
• 4 cups fresh or thawed frozen raspberries

• 2 cups of the remaining whipped cream
• 1/4 cup icing sugar

1. In a medium bowl, whip the remaining two cups of cream with the icing sugar.

Cut the cake into 1/2-inch thick slices to fit tightly into the bottom and about an inch up the sides of a trifle bowl. Sprinkle the cake with Marsala and Amaretto.

In a bowl, toss the berries with two tablespoons of Marsala, stirring to bruise the berries slightly.

Top the cake with 1/3 of the crème anglaise, followed by 1/3 of the raspberries.

Repeat the process, layering the remaining ingredients. Top with the freshly whipped cream.