English Trifle

• Cut the pound cake in to 10 pieces or about half inch thick, set aside.
• Combine Grand Marnier, sugar and water, bring to a boil, set aside to let it cool down.
• Combine fresh raspberry, sugar and Brandy, toss until sugar mix in well with raspberry let it sit for 10-15 minutes or until all sugar are melted. Set aside.
• Soak the cake with Grand Marnier Syrup.
• In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Whipped Cream, nuts and Raspberry, repeating until the container is full, ending with whipped cream as the top layer.
• Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.)

Vanilla Custard:

• Bring the milk and vanilla bean to a boil in a medium saucepan over medium heat and set aside to infuse for 10 to 15 minutes.
• Whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
• Whisk a quarter of the hot milk mixture into the yolks until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
• Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
• Let it cool down in the refrigerator for at least two hours.

How To Serve:

• Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream Berry and mint leaves.