We had a large group out here a few weeks ago when our little baby Jude was blessed at Church. I asked my friend Natalie for a suggestion on what I should make for dessert. She suggested her trifle recipe. All I can say is wow. This is probably my new favorite dessert, and I may or may not have eaten a little too much of it. With almost 20 people at our house that day, the only complaint was that they couldn't have seconds.
Strawberry Holiday Trifle
by Perrys' Plate
4 pints strawberries, rinsed, hulled and chopped
3 T. sugar
¾ c. slivered almonds (I didn't have these and it was still great)
Cool whip/homemade whipped cream
¾ c. strawberry wine or equivalent (jam maybe? I left this out)
1 Recipe Custard
1 Recipe Sponge Cake
Chop up berries and combine with sugar. Refrigerate for a couple of hours until they get really juicy. Spoon one cup custard on bottom of trifle bowl. Sprinkle with ¼ c. almonds. Layer ½ of cake cubes over custard; brush cake with ½ of wine. Spoon 2 c. berries over cake layer; top with 1 c. custard. Repeat layers. Top with remaining custard. Cover and chill. Top with cool whip and sprinkle with remaining almonds. Makes 15 servings.
2/3 c. sugar
2 T. cornstarch
¼ t. salt
2 c. milk
4 egg yolks, lightly beaten
2 T. butter/marg.
1 ½ tsp. vanilla
1/2 c. whipping cream, whipped (or Cool Whip)
Whisk together sugar, cornstarch, salt and milk in a saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir about ¼ of mixture into egg yolks; add egg yolk mixture back into saucepan, stirring constantly. Cook over medium heat, stirring constantly, 2 min. Remove from heat; add butter and vanilla, stirring until butter melts. Cover with plastic wrap, gently pressing it onto surface; chill at least 2 hours. Fold whipped cream into custard. Makes 3 ½ cups.
1 c. sugar
1 c. flour
1 tsp. baking powder
¼ tsp. salt
½ c. milk
2 T butter
1 tsp. vanilla
Beat eggs at high speed with electric mixer 3 min or until thick and pale. Gradually add sugar; beat 4 min. Combine flour, baking powder and salt; gradually fold into batter. Combine milk and butter in saucepan; cook over low heat until butter melts (or zap in the microwave). Gradually stir milk mixture and vanilla into batter. Pour into 2 greased and floured 8” round cake pans. Bake at 350 for 16 min or until toothpick comes clean. Cool on wire racks for 10 min. Remove from pans; cool completely on racks. Cut into 1 in. cubes. (the more cubes you chop up, the easier it is to spread in the nice trifle dish).
1. Always make homemade whipped cream. So so so good!
2. Make everything the day/night BEFORE you plan on assembling the trifle. It makes things a lot easier on you because everything needs a few hours to chill and set.
3. This is great for a party. If you make it for a family of 4, don't blame me for your need to do more sit-ups, laps, or squats. I may or may not have made this again, on my husband's birthday this week, and ate it for breakfast and lunch the next day. No wonder my baby is experiencing a dairy sensitivity right now, and I will soon be posting some dairy free recipes.