Clementine Trifle with Grand Marnier Sabayon

2 tbsp. corn starch

Sabayon:

• 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

Trifle:

• 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.