BERRY ALMOND TRIFLE

By jarren

Ingredients

• Vanilla custard:
• 1 angel food cake
• 1/4 cup (60)mL almond liqueur
• 3-1/2 cups (875 mL)Fresh strawberries, quartered
• 1-1/2 cups (375mL) fresh blueberries
• 8 egg yolks
• 4 cups whole milk
• 3/4 cup sugar
• 1/2 cup cornstarch
• 1 tbsp vanilla
• 1 cup (250 mL) whipping cream
• 1/2 cup (125mL) toasted sliced almonds

Details

Servings 12

Preparation

Step 1

Cut cake into 1-inch (2.5 cm) cubes and place in bowl. Drizzle with liqueur and toss with fork. Set aside. Set aside 1/2 cup (125 mL) of the strawberries and 1/4 cup (50mL) of the blueberries in the refrigerator for garnish. Place one0third of the cake cubes in the trifle bowl. Top with half of the remaining strawberries and one third of the custard spooning custard into gaps. Top with another third of the cake, pressing lightly, remaining blueberries and another third of the custard. Top with the remaining cake, strawberries and custard. Cover and refrigerate for 12 hours. (Male-ahead: Refrigerate for up to 2 days.) In bowl, whip cream, spread over trifle. Sprinkle with almonds. Garnish with reserved berries.

Vanilla Custard:

In bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.

In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook, stirring, until mixture is thick enough to mound on spoon, 3 to 5 minutes. Makes 5 cups.