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Ingredients
- Custard Cream:
- 2 1/2 cups whole milk
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 5 egg yolks
- 1 tablespoon vanilla
- 2 cups heavy cream
- 1/2 cup powdered sugar
- Trifle:
- 1 1/2 pound vanilla or lemon pound cake, sliced 1/2 inch thick
- 1 cup blackberry jam, seedless
- 10 kiwifruit, peeled and cut into 1/8" slices, reserving several slices for decoration
- 24 ounces fresh or canned pineapple, drained and cut into chunks
- 20 ounces frozen whole strawberries with their juices, sliced, thawed, reserving one berry for decoration
- 1/4 cup sliced almonds, toasted (about 1 ounce) for decoration
Preparation
Step 1
Custard:
Heat the milk in a small saucepan over medium-high heat until barely simmering. Separately, mix the granulated sugar, cornstarch, and egg yolks with a pinch of salt in a heavy-bottomed medium sauce pan, and heat over medium heat.
Whisk in the hot milk slowly, about 1/2 cup at a time, until all the milk is incorporated into the egg mixture. Stir constantly with a wooden spoon and cook until lumps of custard begin to form (estimate--10 minutes). Lower the heat and whisk until smooth.
Remove from heat and mix in vanilla extract.
Transfer the custard to a large bowl. Cover the bowl with plastic wrap. Poke a few holes in the plastic, and chill.
Place the heavy cream and powdered sugar in a medium mixing bowl. Whip on medium speed for 4-5 minutes, or until peaks form, and refrigerate. Reserve 2 tablespoons of the whipped cream for decoration.
Once the custard has cooled, mix in 1/3 of the whipped cream with the custard using a rubber spatula to lighten. Gently fold in the remaining whipped cream and refrigerate the custard cream.
Trifle:
Preheat the oven to 350 degrees. Lay the sliced pound cake on baking sheets and bake about 10 minutes, or until partially dried. Remove from the oven and cool. Spread each slice of pound cake with a thin layer of blackberry jam.
Place a layer of pound cake slices, breaking them to fit evenly, into an 8" trifle bowl or 3 quarter glass bowl.
Line the edge of the bowl with the kiwi fruit, leaving slight gaps between each slice. Fill in the gaps with the chunks of pineapple.
Spoon 1/3 of the strawberries with their juices, making some visible through the kiwifruit.
Add additional kiwifruit, pineaple and strawberries to level out the layer. Add in and spread evenly 1/3 of the custard cream.
Repeat this layering process twice, ending with a layer of custard cream on top. Decorate with the reserve whipped cream, kiwifruit, strawberries, pineapple, and the toasted almonds.