CREOLE CHRISTMAS TRIFLE

Creole Christmas Trifle

Emeril's Creole Christmas 
Emeril Lagasse with Marcelle Bienvenu, 1997,
William Morrow and Company

Makes 10 servings

For the macaroons
(Makes 6 dozen)
10 2/3 cups sweetened flaked coconut
(two 14-ounce bags)
4 teaspoons pure vanilla extract
Two 14-ounce cans sweetened condensed
milk [such as Eagle Brand]

For the Filling
(Makes 8 cups)
1 quart [4 cups] milk
2 cups granulated sugar
1 teaspoon pure vanilla extract
10 large egg yolks, beaten
1/2 cup cornstarch
1/2 cup water
2 cups sweetened flaked coconut
2 tablespoons unsalted butter

To assemble the Trifle
1 quart [4 cups] heavy cream
1/4 cup granulated sugar
1 cup Grand Marnier or other
orange-flavored liqueur
6 pints fresh raspberries, rinsed
and patted dry

Preheat the oven to 350 degrees F.

For the Macaroons:  Thoroughly combine the coconut, vanilla, and
condensed milk in a large mixing bowl. Spoon the mixture, by tablespoon,
onto parchment- or waxed-paper-lined baking sheets about 1/2 inch apart.
Bake until lightly toasted and golden, about 15 minutes.
Remove the macaroons from the oven and transfer them to a wire rack.
Let cool completely. Leave them out, lightly covered with parchment or
waxed paper, for about 12 hours.

For the Filling:  Combine the milk, sugar, and vanilla in a large heavy-bottomed or nonstick saucepan over medium-high heat. Whisk to dissolve
the sugar. When the mixture comes to a gentle boil or simmer after about
5 minutes, take 1 cup of the milk and sugar mixture and add it to the yolks.
Whisk to blend well. Slowly add the yolks to the milk and sugar mixture in
the saucepan, whisking constantly. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally.
Dissolve the cornstarch in the water. Over medium heat, slowly add this
to the saucepan, whisking constantly for 1 minute. Using a wooden spoon,
continue stirring for about 2 minutes. Add the coconut and continue stirring
for 2 mote minutes. Add the butter and stir until it is completely melted and
the mixture has thickened to a custard, about 2 minutes.
Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the
wrap down on the surface of the custard to prevent a skin from forming.
Cool completely and chill for at least 4 hours.

To assemble the Trifle:  Beat the cream with an electric mixer on high
speed for about 2 minutes. Add the sugar and beat until the mixture is
thick and forms soft peaks, 1 to 2 minutes. Set aside.
Beat the coconut cream [custard] with a wire whisk until it is smooth.
Set aside.
Pour the Grand Marnier into a small bowl. Dip each macaroon in the
liqueur, submerging for 2 to 3 seconds, then transfer them to a sheet of
parchment or waxed paper.
Spread 1 cup of the coconut cream filling on the bottom of a large, deep
glass trifle bowl. Top the cream filling with 8 to 10 macaroons, placing
them snugly against each other. Arrange 2 pints of the raspberries on top
of the macaroons. Spread 2 cups of the coconut cream on top of the
raspberries. Top with more macaroons, then 2 pints of raspberries.
Spread another 2 cups of the coconut cream and top with the remaining macaroons and raspberries. Spread the remaining coconut cream on top
of the raspberries. Mound the whipped cream evenly over the top.
Serve immediately or keep chilled until ready to serve.