Savannah Trifle


Serves 8-10


Ingredients for Vanilla Custard Sauce
1 cup Sugar
1 quart Heavy Cream
dash of Salt
8 Egg Yolks
1 tbsp Vanilla
1 tbsp Grand Marnier
Ingredients for Savannah Trifle
1 20 oz Sponge Cake, torn into pieces
1 1/2 oz of Grande Marnier
Whipped Cream
sliced Almonds, toasted
Vanilla Custard Sauce

Method for Vanilla Custard

• Combine first 3 ingredients in a heavy bottom pot. Scald.
• Place yolks in a stainless steel bowl and whip until lemon-colored.
• Once cream is scalded, slowly pour half of cream mixture into yolks, whipping slowly.
• Next temper (gradually add) yolk mixture back into remaining cream mixture-whipping slowly, all the while. This tempering process prevents yolks from scrambling.
• Put mixture back over heat; cook, stirring with a wooden spoon, until custard has thickened and sticks to back of spoon.
• Remove from heat and add last 2 ingredients. Cool completely before assembling.

1 North Lincoln Street, Savannah, GA, 31401