This recipe will make one large Trifle to be shared with about 6-8 people. The portions in this recipe are 50% smaller than I used in the video, and should fill a 3-4 quart trifle glass.
Bake a white layer cake, slice the cake in thirds to use for the layers
This sauce is a little tricky, with practice you will get the technique down.(see Creme Anglaise recipe/video for detailed information. (also in dessert chapter)
Separate the eggs into a glass or stainless steel bowl. Add the sugar and vanilla to the eggs, stir to combine. In a sauce pan heat the cream until it starts to boil, remove from the heat.
Temper the egg yolks by ladling a small amount of the hot cream into the egg mixture and stir with a whisk. Add more hot cream to the eggs and repeat until about half the cream has been added and the egg mixture is very warm.
Pour the tempered eggs into the sauce pan and return to the heat.
Stir constantly with a rubber spatula until the cream begins to thicken. Immediately pour into another container, and cool in an ice bath.
*Do not leave the sauce in the hot sauce pan because it will overcook and curdle.
Divide the creme anglaise between 2 bowls. Pour half the white chocolate in one bowl and half the dark chocolate in the other.
To make the Trifle, alternate layers of :
Raspberry Sauce, Cake, White Chocolate Anglaise, Whipped Cream, Raspberry Sauce, Cake, Dark Chocolate Anglaise, Whipped Cream, etc.
Be creative and create a design that looks cool from the outside of the glass. Trifle makes a really awesome Birthday Cake!