If you have parfait fans at your next party, they will love this fruit trifle.
With their combination of strawberries, blueberries, and homemade pudding, these trifle recipes make a huge hit at any party, and are an especially good dessert choice for summer parties, such as the 4th of July.
While this recipe uses strawberries and blueberries, keep in mind that any combination of frozen berries may be used.
Prep 15 min. Bake 20 min. Chill 3 hr. 40 min.
12 large egg yolks
1/2 cup sugar
1/3 cup cornstarch
2 cups heavy cream
1 cup whole milk
3 tsp. vanilla extract
2 1/2 lb. strawberries, hulled & cut into quarters
3/4 cup sugar
3 Tbsp. orange juice
3/4 cup heavy cream
3 Tbsp. confectioners' sugar
1 tsp. vanilla extract
24 to 36 ladyfingers
3 cups blueberries
Makes 12 servings
Place a fine-mesh strainer over a bowl, and have another large bowl filled with ice water near stove.
Make Custard: In a large saucepan, whisk yolks, sugar, cornstarch and a pinch of salt until blended. In a medium pan, heat cream and milk to boil. Stirring constantly, add a few tablespoons of cream mixture to yolk mixture; gradually add remaining cream, whisking.
Cook over medium-low heat, whisking, until hot and slightly thickened but not boiling, about 20 min. Remove from heat; strain into bowl. Place bowl in ice bath bowl; let cool, stirring occasionally, for 40 min. Stir in vanilla. Place plastic wrap directly on custard; refrigerate until cold.
Make Trifle: Toss strawberries with sugar, orange juice and a pinch of salt; let stand while custard cools, stirring occasionally.
Whip cream, confectioners' sugar and vanilla until firm peaks form. Fold one third into custard, then remaining cream. Arrange half of ladyfingers in a 3-qt. bowl. Top with half of strawberries, then half of custard and half blueberries; repeat. Cover with plastic wrap; refrigerate for 3 hours.