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Fruit Trifle

the.instructor's picture
Ingredients
  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
Directions

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.

Recipe Summary

Method: 
Chilling
Restriction: 
Vegetarian

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