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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free fire king
[email protected]I can't wait to make this trifle again!
Shante Mcclain
[email protected]This trifle is a great make-ahead dessert.
Md jahid Islam
[email protected]I'm not a fan of fruit, but I still enjoyed this trifle.
Dodee Lucas
[email protected]I added some chocolate chips to the pastry cream and it was delicious!
Mukesh D
[email protected]This trifle is best served chilled.
Hudu Umar
[email protected]I had some trouble finding ladyfingers, but I was able to substitute them with graham crackers.
Johnathan Stokley
[email protected]This trifle is a bit time-consuming to make, but it's worth the effort.
matthew gill
[email protected]I've made this trifle several times and it's always a success.
Darren Ramsden
[email protected]I'm not a big fan of trifle, but this recipe changed my mind. It's so good!
Lester Antunez
[email protected]This trifle is a great way to use up leftover fruit.
Md Sadiqul Islam
[email protected]I love how easy this trifle is to make. It's the perfect dessert for a busy weeknight.
morty m
[email protected]This trifle is the perfect dessert for a special occasion. It's beautiful and delicious!
Joy Uzor
[email protected]I found this recipe to be a bit too sweet, but it was still enjoyable.
Dusty Cross
[email protected]The pastry cream was a little too thick for my taste, but the rest of the trifle was delicious.
Mogogi Selepeng
[email protected]This recipe is a keeper! I've made it twice now and it's always a crowd-pleaser.
Bindaas Star
[email protected]I made this trifle for my family and they loved it! It was easy to make and very delicious.
phhj 8fhuh
[email protected]This trifle was a hit at my dinner party! The combination of fruits, pastry cream, and ladyfingers was perfect.