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Featured Cookbook
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Stuffed Artichokes alla Siciliana
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Bit and Spur Pollo Relleno
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Berry Season Trifle
Book Description
... (more)
Always in Season
Authors: Junior League of Salt Lake
Date:
ISBN: 0961697229
Publisher: Favorite Recipes Press
Hardcover
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Pastry chef Terry Gross of Salt Lake City notes, "This dessert is always a show stopper. It's a bit of a production but worth it! As for the fresh berries, I recommend raspberries, blueberries, and strawberries, in combination or all of one. Strawberries are my least favorite for this dessert, because they are a little juicier than the rest and tend to bleed into the trifle too much."
Servers: 6 to 8
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Custard:
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1/2 cup milk
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1/3 cup sugar
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2 large eggs
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1 egg yolk
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1/4 cup cornstarch
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2 cups milk
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3 tablespoons sugar
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1 tablespoon butter
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grated zest of 1 lemon
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2 teaspoons vanilla extract
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2 tablespoons orange or peach liqueur, or sweet sherry (fruit syrup may be substituted)
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Trifle:
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1 (16-ounce) pound cake or sponge cake
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orange or peach liqueur, or sweet sherry
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fresh summer berries
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Lemon Whipped Cream:
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2 cups whipping cream
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1 tablespoon grated lemon zest
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sugar to taste
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Garnish: Fresh summer berries and mint leaves
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For the custard, combine 1/2 cup milk, 1/3 cup sugar, the eggs, egg yolk and cornstarch in a bowl and whisk until smooth. Combine 2 cups milk and 3 tablespoons sugar in a small heavy saucepan and bring almost to a boil over medium heat. Add gradually to the custard mixture, whisking constantly. Return to the saucepan and bring to a boil, whisking constantly. Cook until thickened and smooth, whisking constantly. Remove from the heat and whisk in the butter, lemon zest, vanilla and liqueur. Cool to room temperature.
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To assemble the trifle, cut the cake into cubes or fingers. Sprinkle the layer of the cake in a trifle bowl. Drizzle with liqueur. Add a layer of custard and then berries, spreading each to the side of the bowl. Repeat the layers until all ingredients are used, ending with the custard. Chill, covered with plastic wrap, for 4 hours or longer.
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For the whipped cream, combine the whipping cream and lemon zest in a small bowl and mix well. Chill, covered, for 24 hours.
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Beat the whipping cream mixture in a mixer bowl until frothy. Add sugar to taste gradually, beating constantly until soft peaks form. Spread or pipe over the top of the trifle.
Garnish with additional berries and mint leaves.
More From This Book:
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Stuffed Artichokes alla Siciliana
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Bit and Spur Pollo Relleno
-
Berry Season Trifle
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