Who
can imagine summer without summer food? This is the perfect dessert for summer.
Ingredients
Sliced Strawberries
Pound Cake
Blueberries
Raspberries
Frozen mixed berries
Sugar
Whipped Cream
Powdered Sugar
Pastry Cream
1 1/4 cups milk
1 t vanilla
3 large egg yolks
1/4 cup granulated white sugar
1/8 cup (20 grams) all-purpose flour
Scant 3 tablespoons (20 grams)
cornstarch
3/4 tablespoon (10 ml) liqueur (Grand
Marnier, Brandy, Kirsch)
For Pastry Cream:
In a medium-sized stainless steel bowl, mix
the sugar and egg yolks together with a wooden spoon. Sift the flour and
cornstarch together into egg mixture, mixing until you get a smooth
paste. Set aside.
Meanwhile in a saucepan combine the
milk and vanilla on medium heat until boiling. (The milk will foam up to
the top of pan when done, so watch carefully.) Remove from heat and add
slowly to egg mixture, whisking constantly to prevent curdling. (If you
get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Place the egg mixture back into a medium saucepan and cook over medium heat
until boiling, whisking constantly. When it boils, whisk mixture
constantly for another 30 - 60 seconds until it becomes very thick and it is
hard to stir.
Remove from heat. Pour into a clean bowl and immediately cover
the surface with plastic wrap to prevent a crust from forming. Cool.
Whip cream with 2 T of powdered sugar.
Just before using, fold in the softly whipped cream with a wooden spoon. Refrigerate until
ready to assemble.
Berries:
Puree thawed mixed berries. Add pureed berries to fresh berries in a
large bowl. Stir in about 3/4 cup of sugar and sprinkle with lemon zest. Let berries macerate in the refrigerator for
30 minutes.
Slice pound cake into
bite-sized cubes.
To
Assemble the Trifle: Place a layer of pound cake on the bottom of the
bowl. Cover with berry mixture. Spread pastry cream on top. Repeat the layers starting with the pound
cake. Top with Whipped cream and
decorate with a few spare berries. Cover
and refrigerate to allow the flavors to mingle until ready to eat.
*For a quick version, just buy vanilla pudding in substitute for pastry cream and you could also use cool whip.
2 comments:
Will def try. Looks amazing!
Thank you. Enjoy!
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