FRUIT AND PASTRY CREAM TRIFLE
Steps:
- Arrange a layer of ladyfingers in a trifle dish or large bowl, breaking the ladyfingers in half as needed to fit the sides. Cover with 1/2 to 1 inch of Pastry Cream, followed by a quarter each of the jam, fruit and whipped cream. Repeat the layering 3 more times or until you have used up all of the ingredients. Serve with a spoon to make sure everyone gets all of the layers. Enjoy!
- Put the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan and whisk to combine. Bring to a boil over low heat. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup sugar in one bowl and the cornstarch and milk a second bowl. Beat both with a whisk to a homogeneous mixture -- no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla pod. Whisk half of the cream into the egg-sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream. (This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.)
- Return the pan to a medium heat and gradually whisk in the cornstarch-milk mixture. Bring to a boil, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the starch; otherwise the pastry cream will feel starchy and gritty.) Cook until thickened to the consistency of vanilla pudding (YUM!). Transfer to a bowl and chill; this can be done really quickly over an ice bath.
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Cathy Lawson
[email protected]This trifle is absolutely delicious! I highly recommend it.
Shaun Paul Connelly
[email protected]This trifle is the worst dessert I've ever had.
Md Farhan Ahmed
[email protected]This trifle is a waste of time and money. It's not worth the effort.
Demi Navarette
[email protected]I found this trifle to be too sweet and rich.
Kinane Tourham
[email protected]This trifle was a bit too dry for my taste, but it was still a good dessert.
Shanawar ali Khalid
[email protected]I would have liked this trifle more if it had more fruit in it.
Michael Mensah
[email protected]This trifle is a bit pricey to make, but it's worth the splurge for a special occasion.
Linnux Ndiwa
[email protected]I found the instructions for this trifle to be a bit confusing. I think it could be improved with some more detailed instructions.
Teshu Bathika
[email protected]This trifle is a bit too sweet for my taste, but it's still a good dessert.
Zophie Burns
[email protected]I made this trifle for my family and they loved it. It's a great dessert for any occasion.
Shezadd Han
[email protected]This trifle is the perfect summer dessert. It's light, fruity, and refreshing.
Prince Tareq
[email protected]I'm not a huge fan of trifles, but this one changed my mind. It's so light and refreshing.
Shelbyy
[email protected]I made this trifle for a potluck and it was gone in minutes. Everyone raved about how delicious it was.
Shanaz Khaliq
[email protected]This trifle is a bit time-consuming to make, but it's totally worth it. The end result is a stunning dessert that will impress your guests.
hotfiredealz
[email protected]I love how versatile this trifle is. You can use any type of fruit you like and the pastry cream can be flavored to your liking.
Fine Boyw
[email protected]This trifle is the perfect dessert for any occasion. It's easy to make and absolutely delicious.
Babo Mia
[email protected]I was a bit skeptical about the combination of fruit and pastry cream, but I was pleasantly surprised at how well they worked together.
Veronica Lethibelane
[email protected]I've made this trifle several times now and it's always a crowd-pleaser.
Sita Khadaka
[email protected]This trifle was a huge hit at my dinner party! Everyone loved the combination of flavors and textures.