Holiday Berry Trifle

Every year I cook an appreciation lunch for our agency's staff.  This is one of the Holiday desserts I am preparing.  Jeanne's mom used to make this at the Holidays and I think it is one of those quintessential desserts for this time of year.  It makes a beautiful presentation and tastes fabulous.  You can either make the pound cake yourself or buy it, either way this is a keeper.  Enjoy!!

1 Plain Pound Cake, recipe follows

1 cup good raspberry jam

Framboise

2 half-pints fresh raspberries

1 pint fresh strawberries

Cognac Cream, recipe follows

2 cups cold heavy cream

2 tablespoons sugar

2 tablespoons pure vanilla extract

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 ½-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature

Cognac Cream:

3 cups milk

10 extra-large egg yolks, at room temperature

1 cup sugar

4 tablespoons sifted cornstarch

1 teaspoon pure vanilla extract

1 teaspoon Cognac

2 tablespoons unsalted butter

1 tablespoon heavy cream

Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.