Ingredients
- For the macaroons (makes six dozen) : 10 2/3 cups sweetened flaked coconut (two 14-ounce bags), 4 teaspoons pure vanilla extract, Two 14-ounce cans sweetened condensed milk
- For the filling (makes eight cups) : 1 quart 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 heavy cream, 1/4 granulated sugar, 1 cup Grand Marnier or other orange-flavored liqueur, 6 pints fresh rasberries, rinsed and patted dry
Description
Creole Christmas Trifle
Emerils
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter