Raspberry Polenta Trifle 

Polenta Cake 
1 1/2 cup butter softened
2 cups sugar
6 eggs
1 tsp vanilla
1 tsp baking powder
1 1/2 cups flour
 3/4 cup corn meal finely ground
1/4 tsp salt

Cream Filling
1 quart heavy whipping cream
4 oz marscarpone creme
1 cup powdered sugar
1 tsp vanilla

Berry Filling 
4 cups mixed berrys
1 1/2c cranberry juice
1 cup sugar
1/4 cup lemon juice

Cake 

• Preheat oven 350
• Cream together butter and sugar until light and fluffy
• Add eggs and vanilla 
• Combine flour, corn meal, baking powder and salt, add to butter mixture, mix until just combined be careful not to overmix.
• Grease and flour two 10-inch cake pans. 
• Cook until golden brown 25-30 mins 

Cream

• Whisk cream and marscarpone together until fluffy 
• Add powdered sugar and vanilla 
• Keep chilled until ready to use

Berries

• Combine all ingredients 
• Mix until sugar is dissolved

Assembly

• Cut cake into 1inch pieces lay in the bottom of the pan.
• Add layer of berries and juice just to cover the cake 
• Add a layer of cream and repeat. 
• Serve immediately   

Sweet Crepes

Sweet Desserts Crepes

Ingredients 

4 eggs slightly beaten 

1 1/3 cup milk 

2 Tbs butter melted

1 cup all purpose flour 

2 Tbs sugar 

1/2 tsp salt 

• In a large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth. 
• Refrigerate over night.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or canola oil. use a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilt the pan until the bottom of the pan is evenly coated. Cook one to two minutes, on each side until golden brown. Serve immediately.

Serve with berries, caramelized apples, whipped cream and chocolate.