4th of July Trifle

 
 

Serves 6-8

Procedure

  1. Heat the cream and milk together in a pan over low heat, stirring occasionally, until warm.

  2. Whisk the egg yolks, sugar, and cornstarch together in a bowl. Add the warm cream mixture in a steady stream, whisking as you go until fully combined.

  3. Pour the mixture back into the saucepan. Add the vanilla bean paste. Stir over medium-low heat until the custard is thick enough to coat the back of a spoon (around 15-20 minutes).

  4. Strain the custard through a sieve into a bowl and leave to cool, then cover the bowl with cling wrap and chill for at least an hour or up to 24 hours, until the custard is set.

  5. Once the custard is set, layer Nilla wafers along the bottom of the trifle dish. Then spoon the set custard over the Nilla wafers. Sprinkle the strawberries, blueberries, and raspberries over the custard. Try to evenly distribute the berries. Repeat this step until the trifle dish is filled.

Ingredients

1 pint organic strawberries, stems removed and quartered.

1 pint organic blueberries

1 pint organic raspberries

1 box Nilla wafers

400 ml Heavy whipping Cream

300 ml Whole Milk

1 Tbsp, Vanilla Bean Paste

1 Tbsp. Cornstarch

6 large free-range egg yolks

120g Granulated Sugar