Does anyone remember that RaspBEERy bread I made a while back?? It was a Raspberry wheat beer infused pound cake with a raspBEERy glaze 😀 It was gobbled up and basically licked clean by my volleyball team so I felt it necessary to make again.
Only this time, I wanted to make it into a trifle with my yummy custard recipe 🙂 This trifle involved a raspBEERy bread layer, raspBEERy sauce, fresh raspberries, and custard 🙂 It is a delicious combination of flavors and not so surprising, it goes well with the Raspberry Wheat from Twisted Pine Brewery. Though I thought something different would be better, the accompaniment of this beer helped to bring all the flavors together.
Bake the RaspBEERy Pound Cake
Since I was just using it for the trifle I baked it in a bread pan instead of a bundt pan.
Make the Custard
This can be made a day or two in advance.
Cut or break pieces of bread to fit into the bottom of a dish (make sure to use a clear dish so that you can see all the pretty layers). I only made individual sizes but there is enough bread and custard to make a large trifle for a crowd!
Drizzle with RaspBEERy sauce. This was a random concoction but it was about 1 T of raspberry jelly mixed with reduced raspberry wheat beer and a little non-reduced beer. I would play with the recipe or if you do not have time, you could exclude this but it made it extra delicious 🙂 (Of course my amount was on a smaller scale and would need to be increased for a large trifle)
Add a layer of fresh raspberries.
Dollop with yummy custard!!
Top with a raspberry and enjoy! Since it is the Fourth of July, blueberries could easily be incorporated to make a festive trifle 🙂 For everyone in the US, have a great holiday weekend!
Music For Your Ears:
~Daydreamin’ by Lupe Fiasco (remake from I Monster)
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