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Summer Berry Trifle |
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Summer Berry Trifle - print recipe
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| Yield: |
| 12 |
| Ingredients: |
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6
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eggs |
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2
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egg yolks |
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3/4 cup
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granulated sugar |
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40 ml
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cornstarch |
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4 cup
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light cream |
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40 ml
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butter |
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40 ml
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vanilla |
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0.8 kg
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poundcake in 1/2" cubes |
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1/2 cup
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orange liqueur |
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1/2 cup
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seedless raspberry or strawberry jam |
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1 cup
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fresh strawberries |
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1 cup
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fresh raspberries |
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1 cup
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fresh blueberries |
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2 cup
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heavy cream whipped |
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80 ml
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powdered sugar |
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Fresh berries for garnish |
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Fresh mint for garnish |
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Toasted slivered almonds for garnish |
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| Method: |
For custard: In medium bowl, whisk together eggs and egg yolks, granulated sugar and cornstarch. Set aside. In heavy saucepan, heat light cream until bubbles form around sides of pan. While beating egg mixture, gradually add half of hot cream to bowl. Pour egg mixture into saucepan, whisking constantly. Continue whisking while cooking over low to medium heat until mixture begins to thicken (just at simmering stage). Remove from heat. Stir in butter and vanilla. Pour into clean medium bowl and cool in refrigerator, stirring occasionally.
For trifle: Place half of cake cubes in 4-quart glass trifle dish or deep, clear glass bowl. Sprinkle with half of orange liqueur, dollops of jam and half of cooled custard. Spoon half of each type of berries over custard layer (mixed or in layers). Whip heavy cream with powdered sugar. Spread about 1 cup of whipped cream over berries. Repeat layering process (cake, liqueur, jam, custard, berries). Cover and refrigerate 3 to 4 hours. Remove cover and top with remaining whipped cream. Garnish with fresh berries, fresh mint and toasted almonds.
Serves 12 to 18.
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