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Fruit Trifle

the.instructor's picture
  Ladyfingers/Equivalent in leftover angel cake 7 Ounce (1 Package)
  Fresh strawberries 2 Cup (32 tbs) (Use Fresh Or Canned, Including Leftover)
  Raspberry jam 1⁄4 Cup (4 tbs)
  Heavy cream 3⁄4 Cup (12 tbs), stiffly whipped
For custard
  Cornstarch 1 1⁄2 Tablespoon
  Milk 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  Egg yolks 3 , beaten to mix

Spread ladyfingers or large cubes of cake with raspberry jam and place in the bottom of a bowl.
Drain fruit and spoon 1/2 cup juice over the cake (if fresh fruit has no juice, use orange juice).
Spread the fruit on top.
For custard, mix cornstarch with 1/4 cup milk.
Heat remaining milk with the sugar and, when boiling, stir in cornstarch, off the heat.
Cook the mixture, stirring constantly, until it thickens and simmer 2 minutes.
Take from heat and beat in vanilla with egg yolks.
Pour custard over fruit in bowl and chill until set.
Just before serving, spread stiffly whipped cream over the custard.

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Fruit Trifle Recipe