English Trifle

Ingredients

• •1 store-bought pound cake or sponge cake
• •1/2 cup sweet sherry or fruit juice
• •2 cups fresh raspberries and strawberries
• •2 cups whole milk
• •5 egg yolks
• •1/4 cup sugar
• •2 tablespoons cornstarch
• •1 teaspoon vanilla extract
• •2 cups heavy whipping cream
• •2 tablespoons powdered sugar
• •1/4 cup sliced almonds or macaroon crumbs

Directions

1. 1Cut the sponge cake into 1-inch cubes and place half in the bottom of a large glass trifle bowl or dish.
2. 2Sprinkle the cake with half the sherry and scatter half the berries over the top.
3. 3Whisk egg yolks with sugar and cornstarch, heat milk until steaming, then slowly whisk into the egg mixture while stirring constantly. Cook over medium heat for 2-3 minutes until thickened, then stir in vanilla. Cool completely.
4. 4Pour half the cooled custard over the cake and berries, then layer with remaining cake, sherry, and berries.
5. 5Top with the remaining custard.
6. 6Whip heavy cream with powdered sugar until stiff peaks form and spread or layer over the custard.
7. 7Garnish with sliced almonds or macaroon crumbs and refrigerate for at least 2 hours before serving.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.