2 tbsp. corn starch
- 4 tbsp. Grand Marnier
- 12 ea. egg yolks
- ¾ c. sugar
- ½ tsp. vanilla
- ¼ tsp. clementine zest
- 2 loaves French Vanilla Pound Cakes, cut into 1 inch cubes
- 8 to 10 clementines, peeled and separated
- 2 (10 oz.) containers Truwhip Frozen Whipped Topping, thawed
TO MAKE THE SABAYON:
In a small bowl combine corn starch and Grand Marnier; set aside. In a large heat-safe bowl combine egg yolks, sugar and vanilla. Set bowl over a saucepan of gently simmering water and whisk constantly to 140°F. Add corn starch mixture and continue to stir until thickened. Remove from heat and add zest. Continue to stir until mixture begins to cool.
BUILD THE TRIFLE:
Lay 1/3 of sabayon into bottom of a large trifle dish. Layer 1/3 of pound cake on top of sabayon and top with 1/3 of the clementines and 1/3 of the Truwhip. Repeat layers until all ingredients are used, ending with a layer of clementines.