Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream


  • ¼ cup sugar
  • ½ cup heavy cream
  • ½ cup milk
  • ½ cup porter
  • ¼ cup ice water
  • 1 cup boiling water
  • 1 to 2 tablespoons sugar
  • + 9 more ingredients
    • 1 (3-ounce) package raspberry gelatin
    • 1 vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons)
    • ½ cup heavy cream whipped until light and fluffy with an electric beater
    • 2/3 cup heavy cream
    • 4 ounces semisweet chocolate pieces or chocolate squares, finely chopped
    • 2 bananas, sliced and tossed with lemon juice
    • 1 (12-ounce) pound cake, thawed and cut into ¾-inch cubes (recommended: Sara Lee)
    • 1 (29 to 32-ounce) can fruit cocktail, drained
    • 4 egg yolks

1. 4 (16-ounce) or larger wine glasses or snifters (note that the idea of a trifle is to see the layers) 2. Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod...

View full recipe at SpringPad


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