The Blog

BERRIES
2-pints blueberries, set a few aside for garnish
1-quart strawberries, set a few aside for garnish
3 half pints raspberries, set a few aside
1 lemon, juiced
¼ cup sugar
1 ½ teaspoons cornstarch

CUSTARD
4 cups whole milk
1/2 teaspoon salt
1 cup sugar plus 2 tablespoons
4 large eggs
6 tablespoons cornstarch
1 tablespoon vanilla
8 tablespoons unsalted butter

TOPPING
1 cup heavy cream
1 teaspoon vanilla
¼ cup confectioner’s sugar

CAKE
1 store bought pound cake, about 12 ounces, cut into about 1-inch cubes

For the berries: Place the berries in a medium saucepan and sprinkle with the lemon juice and cornstarch and lightly toss. Add the sugar and toss to combine. Bring to a simmer over medium heat and cook just until the berries break down and give up their juices, about 3 minutes.

Remove from the heat and let cool. The mixture will slightly thicken as it cools.

For the custard: Bring the milk and the salt to a simmer over medium-high heat. Make sure to whisk the milk every now and then so the milk solids do not adhere to the bottom of the pan and burn.

Meanwhile, in small mixing bowl, whisk together the cornstarch and the sugar. Add the eggs and whisk until smooth.

When the milk is ready, slowly ladle about 1/3 of the hot milk into the egg mixture, whisking constantly. This is called “tempering”. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard is thick, about 2-3 minutes. Make sure the mixture comes to a boil or it will not properly thicken.

Remove from the heat and whisk in the butter. Pour through a fine mesh sieve into a stainless bowl. Place plastic wrap directly on top of the custard and place in the refrigerator until cold.

For the topping: Place the whipped cream in the bowl of an electric mixer along with the vanilla and sugar. Whip until soft, stiff peaks form. Set aside.

To assemble: Place the pound cake in the bottom of the trifle bowl. Spoon some of the berry mixture over the cake. Top with some of the cooled pastry cream. Repeat layers until all of the ingredients are used.

Spread the whipped cream on the top layer. Garnish with additional fresh berries.

Chill until ready to serve.

Serves 8-10

Tweet