Re: I said what?

Mothertrucker · ‎01-30-2015

@Kachina624 wrote:
Does anyone know... is 160° enough to kill any bacteria that might be in the eggs?

Yes

sfnative · ‎03-10-2010

@jackthebear wrote:
that is hardly a Trifle

what did every one else say?

don't worry too much about it, unless they ask you to make a real one

@jackthebear

You're right about it being hardly a "trifle."

Everyone at the table went silent and my husband made a face at me. (I had already been told that this lady is the big dudette around here; and, it seems, everyone let's her have her say, which is considered to be gospel.)

sfnative · ‎03-10-2010

@Mothertrucker wrote:
Sounds awesome, but where is the Grand Marnier?

@Mothertrucker

OMG! I made a Grand Marnier souffle on the 25th for our anniversary and messed up pretty good.

So sorry!

It should have been Marsala.

GCR18 · ‎07-03-2013

No, I haven't blurted out anything like this.

Noel7 · ‎03-09-2010

I suspect the lady was just being polite, given the setting.

Mothertrucker · ‎01-30-2015

@tiny 2I cannot imagine that one would use the same amount of Grand Marnier as the quantity of Marsala wine..1 full CUP?! in the filling alone?

But frankly, a Marsala makes sense since a traditional trifle IS made with sherry..and lots of it!

tiny 2 · ‎03-10-2010

Yes, You are right Mothertrucker.

jaxs mom · ‎04-18-2012

LOL I've been known to blurt on occasion.

Don't Change Your Authenticity for Approval

sfnative · ‎03-10-2010

@Mothertrucker wrote:
@tiny 2I cannot imagine that one would use the same amount of Grand Marnier as the quantity of Marsala wine..1 full CUP?! in the filling alone?

But frankly, a Marsala makes sense since a traditional trifle IS made with sherry..and lots of it!

@Mothertrucker

That's right: no way one cup of Grand Marnier. I made a pretty big error there. The Raspberry Marsala Trifle is divine.

I use the following recipe with cake, because I don't care for ultra sweet Lady Fingers nor dense pound cake.

Trifle: Raspberry and Marsala

Serves 10

Cake:

1 – 18.5 oz pkg Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix or similar

2/3 cup dry Marsala

Filling:

3-12 oz packages frozen unsweetened raspberries, thawed, drained

3 Tbs plus ¾ cup sugar

9 large egg yolks

1 cup dry Marsala

1-1/2 cups chilled whipping cream

1 pint basket fresh raspberries

Preparation:

Cake: Butter & flour 9x13 baking pan. Prepare cake according to pkg instructions substituting 2/3 cup Marsala for water. Bake cake and cool completely. Cut cake crosswise into thirds. Cut cake lengthwise into 1-inch-wide slices. Set aside. (There will be leftover cake for snacks.)

Filling: Mix thawed frozen raspberries and 3 Tbs sugar in large bowl. Set aside. Using handheld mixer, beat egg yolks and remaining ¾ cup sugar in large metal bowl until well blended. Beat in 1 cup dry Marsala. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water). Beat until mixture triples in volume and registers 160 F on thermometer, about 6 minutes (really takes more than 6 minutes). Remove bowl from over water. Cool yolk mixture to room temperature, whisking occasionally.

Using electric mixer with clean beaters, beat ¾ cup cream in large bowl until almost stiff peaks form. Fold whipped cream into yolk mixture.

Arrange enough cake slices in 12 cup trifle dish to cover bottom. Spoon 1 cup of raspberry mixture over cake, allowing some to show at sides of bowl. Pour 1-1/2 cups filling over; smooth top. Arrange enough cake slices over filling to cover completely. Spread 1 cup raspberry mixture over, allowing some to show at sides. Pour 1-1/2 cups filling over. Arrange enough cake slices over filling to cover completely. Spread remaining raspberry mixture over. Pour remaining filling over; smooth top. Cover and refrigerate trifle at least 4 hours or overnight.

Using electric mixture, beat ¾ cup chilled shipping cream to stiff peaks in medium bowl. Spoon into pastry bag fitted with large star tip. Pipe whipped cream decoratively over trifle. Garnish trifle with raspberries.