Recipe: Strawberry Trifle (using angel food cake and custard, make ahead)

STRAWBERRY TRIFLE

FOR THE CUSTARD:
3 tbsp sugar
1 1/2 tbsp cornstarch
2 large eggs
2 1/2 cups milk
2 tsp vanilla extract
FOR THE TRIFLE:
1 (7-inch) prepared angel food cake (10 oz)
1/2 cup all fruit strawberry jam
1/4 cup white grape juice
1 tbsp. lemon juice
3 cups sliced strawberries

TO PREPARE THE CUSTARD:
In a medium saucepan, whisk together sugar, cornstarch, and eggs until smooth. Set aside.

In another saucepan, heat milk over medium-heat until warm. Gradually whisk milk into sugar mixture. Cook custard, stirring constantly, over medium low heat, until thick and just boiling about 10 minutes. Stir in vanilla. Let cool.

TO PREPARE THE TRIFLE:
Using a serrated knife, cut cake into three 1-inch horizontal layers. Spread layers with jam and reassemble. Cut cake into 1-inch slices and place in a large glass or ceramic dish. Sprinkle with grape and lemon juices.

In individual serving bowls, layer the cake, custard and strawberries in 2 layers. Cover loosely with plastic wrap and refrigerate for at least 2 hours.

From: Donna-Gaylord, MI - 03-20-2000