Rhubarb And Strawberry Trifle
|Granulated sugar||125 Milliliter|
|Whipping cream||125 Milliliter|
|Angel food cake/Sponge cake||300 Gram|
|Stewed rhubarb||500 Milliliter|
|Sliced strawberries||500 Milliliter|
In saucepan, heat milk until bubbles form around edge.
Meanwhile, in separate heavy saucepan, beat egg yolks, sugar and cornstarch until smooth.
Gradually whisk in milk; cook over medium heat, stirring, for 3 to 5 minutes or until thickened.
Reduce heat to low and simmer, stirring, for 1 minute.
Remove from heat and stir in vanilla; let cool.
(Custard can be covered with waxed paper or plastic wrap directly on surface and refrigerated for up to 1 day.
j Whip cream and whisk one-quarter into custard.
Fold in remaining whipped cream.
Spread half of the cake in 12- or 14-cup (3 or 3.5 L) glass serving bowl.
Spread half of the rhubarb over cake, then half of the strawberries.
Spread half of the custard over top.
Chill for at least 1 hour or for up to 8 hours.
Garnish with almonds and strawberries.