Recipe

Summer Fruit Trifle Recipe

	Nikchick / All my dishes 2 years, 7 months ago This makes a great dessert to bring to a brunch, potluck or picnic. Once the ingredients are assembled it goes together quickly but it should be refrigerated for a few hours or overnight to really come together. Prep:25m Cook:240m Servings:12	Nikchick
	easy colorful festive makeahead

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Ingredients

2/3 cup granulated sugar

2 tablespoons cornstarch

1/8 teaspoon salt

3 large egg yolks

1 2/3 cups 2% reduced-fat milk

1 cup evaporated fat-free milk

1 tablespoon Triple Sec

1 pound cake, sliced

1/2 cup raspberry jam

1 pint raspberries

1 pint blueberries

3 cups sliced strawberries

1 pint whipping cream

2 tablespoons sugar

Directions

Combine granulated sugar, cornstarch, salt, and egg yolks in a medium bowl, stirring with a whisk until smooth.

Heat milks in a medium, heavy saucepan over medium-high heat to 180 degrees F or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.

Return the milk mixture to saucepan. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly. Remove from heat, and stir in Triple Sec.

Spoon the custard into a small bowl. Place the bowl in a large ice-filled bowl for 15 minutes or until the custard is cool, stirring occasionally. Remove bowl from ice.

Spread slices of pound cake with raspberry jam and form a single layer in the bottom of a trifle dish or other large bowl. (It's ok to leave gaps.) Spoon cooled custard over cake layer and top with one-third of the berries. Repeat layers twice more. Cover and refrigerate for 4 hours or overnight.

Before serving, combine cream and sugar and whip cream until stiff. Top trifle with whipped cream.

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