Strawberry trifle dessert

Yield: 6 Servings

Measure Ingredient
1½ tablespoon Cornstarch
½ cup Half & Half
1¾ cup Whole Milk
3 tablespoons Granulated Sugar
1 teaspoon Vanilla
3 \N Egg Yolks, Beaten
10 ounces Pound or Sponge Cake
⅓ cup Strawberry Jam
3 tablespoons Cream Sherry
3 cups Strawberries
1 cup Whipping Cream
2 tablespoons Powdered Sugar
1 teaspoon Vanilla



Prepare the custard first: Mix the cornstarch with the half & half.

Heat the milk with the sugar just to boiling in a heavy saucepan.

Remove from the heat. Stir in the cornstarch mixture. Return to heat.

Cook, stirring, until the mixture thickens. Simmer 2 or 3 minutes.

Remove from the heat. Add the vanilla and the egg yolks. Whisk until almost cold. Cover. Chill. Prepare the trifle: Cut the cake into even slices. Spread each with jam and reassemble the cake. Cut into 2" cubes. Arrange the cubes in individual bowls. Sprinkle with cream sherry. Wash and slice the strawberries. Set a few strawberries aside for garnish. Divide the strawberries among the individual bowls. Pour the custard over the strawberries and cake in the bowls. Drizzle with a little strawberry jam. Cover each bowl. Chill. Whip the cream until soft peaks form. Add the sugar and vanilla. Garnish each trifle with some sliced strawberries. Top with whipped cream. Chill briefly.


Joel Ehrlich

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