Delicious & Easy
Trifle—a fruit lasagna you build by layering is also infinitely flexible, and like lasagna, all the work is done ahead of time. Enjoy the "Ooh"s and "Ahh"s as you present it in a deep clear glass bowl, one with a pedestal if possible. And what a lovely way to use fresh Carlsbad strawberries, or any other beautiful summer fruit you choose.
- 2 cups milk
- 6 egg yolks
- ¼ cup sugar
- 1 teaspoon vanilla
- Pinch of salt
- 2–3 cups strawberries, sliced attractively
- 6 whole, perfect strawberries for decorating the top
- 2 cups of cake, cut in crouton-sized pieces about ¾-inch on each side
- ½–1 cup cream sherry or Marsala, sprinkled over cake cubes
- 1 cup whipped cream for interior layers, ½ cup for top
- ¼ cup sliced almonds
- Scald milk in double boiler. Beat egg yolks with sugar and salt, then stir in a small amount of the hot milk.
- Then combine all of egg mixture with remaining hot milk.
- Stirring intermittently, cook over simmering water until thickened and smooth.
- Stir in vanilla, then chill for an hour before using.
- Spread a layer of cake cubes in bottom of bowl, then cover with a layer of strawberries.
- Now pour over a third of the custard sauce, then the whipped cream. Keep repeating layers.
- Finish the top with whipped cream and sprinkled sliced almonds, and garnish the center with 6 perfect, whole berries.
Questions About This Recipe
What if you don't have fresh strawberries?
Thaw out frozen ones or spread strawberry jam on flat slices of cake before it is cut into cubes. For the cake, you can use sponge, angel, or pound cake (homemade or store-bought), or even lady fingers.
Notes & Thoughts
Have you ever been watching The Great British Baking Show and heard the term crème anglaise? That is just another name for custard.