strawberries, blueberries, or other berries
pound cake (she likes Harris Teeter store brand) or ladyfingers
amaretto, triple sec, or simple syrup
whipped cream
pastry custard
Place a layer of berries in trifle dish. Place a layer of pound cake and sprinkle with liqueur/simple syrup to moisten. Then layer with berries, custard, and whipped cream. Repeat pound cake through whipped cream layers to fill the dish.
(photo by Anna Fraser)
Pastry Custard
4 cups milk
1 cup plus 2 tablespoons sugar, divided in half
6 eggs (2 whole & 4 yolks)
7 1/2 tablespoons cornstarch
1/4 cup butter
2 tablespoons vanilla
Dissolve first half of sugar in milk and heat to boiling. Mix eggs, cornstarch, and other half of sugar together. Temper eggs with hot milk and whisk. Heat on stove until thickened, stirring constantly. As soon as the custard starts thickening, remove from heat. Add butter and vanilla. Chill in fridge.
