Robert Irvines Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream

Ingredients

• 1 (3-ounce) package raspberry gelatin
• 1-2 Tablespoon sugar
• 1 Cup boiling water
• 1/4 Cup ice water
• 1/2 Cup porter
• 1/2 Cup milk
• 1 vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons)
• 2 bananas, sliced and tossed with lemon juice
• 1/4 Cup sugar
• 4 egg yolks
• 1 (12-ounce) pound cake, thawed and cut into 3/4-inch cubes
• 1 (29 to 32-ounce) can fruit cocktail, drained
• 1/2 Cup heavy cream
• 4 Ounces semisweet chocolate pieces or chocolate squares, finely chopped
• 1/2 Cup heavy cream whipped until light and fluffy with an electric beater, for topping
• 2/3 Cups heavy cream

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