Clementine Trifle With Grand Marnier Sabayon A Fresh Market Recipe

Rev.15:4

Who will not fear, O Lord, and glorify your name? For you alone are holy. All nations will come and worship you, for your righteous acts have been revealed." 

1/2 t vanilla

2 T cornstarch 

4 T Grand Marnier

12 egg yolks

3/4 c sugar

1/4 t Clementine zest

2 loaves Fresh Market Bakery French Vanilla Pound Cakes, cubed

8-10 Clementines, peeled and segmented

2 10 oz cool whip

Sabayon

In a small bowl combine Grand Marnier and cornstarch, set aside. In a heat proof bowl combine egg yolks, sugar and vanilla. Set bowl over a water bath of simmering water and whisk until 140 degrees is reached. Add cornstarch mixture stir until thickened. Remove from heat and add zest. Stir until mixture cools.

To build trifle

Layer 1/3 sabayon into trifle dish, then 1/3 of cake cubes, then 1/3 of the clementines and finally the whipped topping. Repeat for 2 more layers ending with clementines.