Strawberry Trifle

Update on my life. Wake up, go to school, come home, practice piano, do home work, eat, do more home work, go to bed. Today Finally I have found some time to sit down and do something I want to do and love doing:-) (I do love piano though) The first few weeks of school were a lot more hectic than I thought they would be. Oh well, by now I have my routine down and slowly, but surly I am gaining more free time. YAY

This year my dad turned 46. His favorite cake is angel food cake with strawberries and whipped crème so I thought I would class it up a bit and make a Strawberry Shortcake Trifle. Really, truly, a delicious substitute for the all too common birthday cake.

Lets Get Cookin'

Ingredients

• 2 cups whole milk
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 large eggs
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 loaf pound cake, cut into 16 slices
• 1/2 cup strawberry jam
• 2 cups thinly sliced strawberries
• 2 tablespoons triple sec (or orange juice)

In a pan, combine milk and salt. Warm over medium heat until milk is just below a simmer.

In a bowl, whisk together sugar, cornstarch and eggs until smooth.

Whisking constantly, slowly pour 1/3 of milk into sugar mixture. Whisk mixture back into pan with remaining milk; return pan to medium heat. Cook, whisking constantly, until mixture begins to thicken, about 5 minutes.

 Pour through a fine-mesh sieve into a clean bowl.

Whisk in butter and vanilla.

Cover with plastic, pressing it directly on surface of custard to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.

When custard is cool, arrange cake slices on a work surface.

Spread one side thinly with jam.

Line bottom of a glass trifle dish with 1/3 of pound cake slices, jam side up.

Top with 1/3 of strawberries, and drizzle with 1/3 of Orange juice (2 teaspoons)

Spread with 1/3 of custard.

  Repeat layering 2 more times (for a total of 3).

Refrigerate until ready to serve.

 êêCritics Reviewêê

Me: êêêê Dad: êêêêê Mom: êêêê Paul:êêêêê

Would I Make it again…

Yes. It was super easy to make, but had a very tasteful and a polished appearance.

For complete instructions click below

Ingredients

• 2 cups whole milk
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 large eggs
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 loaf pound cake, cut into 16 slices
• 1/2 cup strawberry jam
• 2 cups thinly sliced strawberries
• 2 tablespoons orange juice

1. In a pan, combine milk and salt. Warm over medium heat until milk is just below a simmer. In a bowl, whisk together sugar, cornstarch and eggs until smooth.

2. Whisking constantly, slowly pour 1/3 of milk into sugar mixture. Whisk mixture back into pan with remaining milk; return pan to medium heat. Cook, whisking constantly, until mixture begins to thicken, about 5 minutes. Pour through a fine-mesh sieve into a clean bowl; whisk in butter and vanilla. Cover with plastic, pressing it directly on surface of custard to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.

3. When custard is cool, arrange cake slices on a work surface. Spread one side thinly with jam. Line bottom of a glass trifle dish with 1/3 of pound cake slices, jam side up. Top with 1/3 of strawberries, and drizzle with 1/3 of triple sec. Spread with 1/3 of custard. Repeat layering until you have used all cake, berries, custard and triple sec, ending with custard. Refrigerate until ready to serve.

Recipe from All You Magazine