¾ cup brandy
1 tablespoon William Sonoma Vanilla Bean Paste
1 ⅓ cups whole milk
1 ⅓ cups heavy cream
8 large egg yolks
¼ cup sugar
12 soft lady fingers (store bought)
½ cup cherry jam
1 pint blueberries, washed and allowed to dry
½ pint raspberries, washed and allowed to dry
2 cups heavy cream, whipped
Warm milk and cream in a saucepan.
Whisk egg yolks and sugar together in a mixing bowl, then beat in the warm milk and cream.
Pour mixture into a clean pan and put over low heat.
Stir and whisk the mixture constantly until it thickens.
If there are signs of the mixture curdling (it will start looking grainy), fill a sink with a couple inches of water, and add ice. Put the pan in the cold bath and whisk rapidly until the custard smooths out. If it gets desperate, put an ice cube in the custard mix and continue whisking.
When the custard is thick, stir in the Vanilla Bean Paste and 2 tablespoons of the brandy. The custard can be covered with plastic wrap and put in the refrigerator to chill until needed.
Seperate the ladyfingers, spread on jam and sandwich the lid on top. Line the bottom of a clear glass container with the lady fingers.
Sprinkle Lady finger with 2 tablespoons of the brandy, toss on a layer of berries and spoon on a layer of custard.
Continue layering until container is full our ingredients are gone.
Cover with plastice wrap and chill (24 hours is best).
Top the trifle with whipped cream, a sprig of mint or more berries before serving.
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