Fresh Fruit Trifle
|
Ingredients |
|
3 cups |
milk |
750 mL |
|
5 |
egg yolks |
5 |
|
½ cup |
sugar |
125 mL |
|
¼ cup |
cornstarch |
50 mL |
|
1 tsp |
vanilla |
5 mL |
|
1 cup |
whipping cream |
250 mL |
|
7 cups |
cubed angel food cake* or sponge cake (1-10 oz / 300 g cake) |
1.75 L |
|
4 cups |
sliced fresh fruit or berries |
1 L |
|
|
toasted flaked almonds |
|
|
|
fresh fruit |
|
|
|
|
|
|
|
|
|
| Directions |
|
In a saucepan over medium-low heat, heat
milk until bubbles form around edge. Meanwhile, in separate
saucepan beat together egg yolks, sugar and cornstarch until
smooth. Gradually whisk in milk; cook over medium heat,
stirring constantly, for 3-5 minutes or until thickened.
Reduce heat to low and simmer for 1 minute, stirring
constantly. Remove from heat. Stir in vanilla. Allow to cool,
cover with plastic wrap directly on surface. (Custard can be
refrigerated for up to 1 day.) Whip cream. Fold half the
whipped cream into custard. Place half the cake into 10-12 cup
(2.5 – 3 L) glass serving bowl. Spread half the fruit over
cake. Top with half the custard. Repeat layers. Top with
remaining whipped cream. Cover. Refrigerate for several hours
or overnight. Garnish with toasted almonds and fresh fruit.
* Ladyfingers can be used instead of
cake. |
|
Nutrient Content |
|
Per Serving: Energy: 237.0 Kcal ·
Carbohydrate: 31.2 g · Protein: 5.4 g · Fat (Total): 10.3 g
· Calcium: 142.0 mg |
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