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Ingredients

For the macaroons:

• 10 2/3 cups sweetened flaked coconut (2 (14-ounce) bags)
• 4 teaspoons pure vanilla extract
• 2 (14-ounce) cans sweetened condensed milk

For the filling:

• 1 quart milk
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 10 large eggs 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 heavy cream
• 1/4 cup sugar
• 1 cup orange-flavored liqueur (recommended: Grand Marnier)
• 6 pints fresh raspberries, rinsed and patted dry

Description

Food Network Invites You To Try This Creole Christmas Trifle Recipe From Emeril Lagasse.

Food Network