Ingredients
- 1 Duncan Hines boxed cake: Golden Yellow
- 3/4 cup of Eggnog
- 1/4 cup Captain Morgan's Spiced Rum
- 7 egg yolks
- 3/4 cup granulated sugar
- 2 cups (500ml) Whipping Cream
- 2 tablespoons confectioners' sugar
- 1 600 g bag of frozen raspberries
Directions
Prepare cake as per directions on the box. Cut into 1'' cubes when cooled.
Whisk together egg yolks, eggnog, rum and granulated sugar until combined then cook over a double boiler on medium heat. With a wooden spoon stir continuously for eight minutes, mixture should thicken nicely. Let cool.
In a mixer place whipping cream and confectioners' sugar and beat until whipped. Add half of the whipped cream to the cooled custard mixture. Reserve other half for later.
In a large bowl, or lasagna pan line 1/3 of the cake mixture along the bottom. Top with 1/3 of raspberries followed by 1/3 of the custard mixture. Continue until you have finished the remaining custard. Use the remaining whipped cream to completely cover the custard. Garnish with raspberries.
This trifle gets better the longer it sits. I recommend making it at least 24 hours in advance.
