Fresh Strawberry Trifle
|Skim milk||2 Cup (32 tbs) (Divided)|
|Egg||1 , beaten|
|Vanilla extract||1 Teaspoon|
|Orange extract||1⁄4 Teaspoon|
|Ladyfingers||6 , split lengthwise|
|Triple sec||1 Tablespoon (Or Other Orange-Flavored Liqueur)|
|Sliced fresh strawberries||3 Cup (48 tbs) (Divided)|
Combine 1 3/4 cups milk and egg in a medium saucepan; bear with a wire whisk 1 to 2 minutes or until foamy.
Combine remaining 1/4 cup milk and cornstarch; stir until smooth.
Add honey and stir well.
Add to milk and egg mixture, and cook over medium heat, stirring constantly, until thickened.
Remove from heat, and stir in flavorings.
Cover and chill.
Sprinkle ladyfingers with liqueur.
Arrange half of ladyfingers on bottom of a 1-quarter souffle or trifle dish.
Arrange 1 cup sliced strawberries on top of ladyfingers and, cut side out, around lower edge of dish.
Top with half of chilled custard and remaining ladyfingers.
Arrange 1 cup strawberries on top of ladyfingers and, cut side out, around edge of dish.
Top with remaining custard and remaining 1 cup strawberries.
Cover and chill at least 2 hours.
Garnish with whole strawberries,