Summer Berry Trifle
Bake an angel food cake (saving some of the yolks for the pastry cream below). When it is cooled, cut into 1-inch squares.
Purchase, clean and set aside: 1 quart strawberries – large ones cut into
1/2 pint black raspberries
1 pint red raspberries
1 pint blue berries
Heat in a medium sized sauce pan over medium heat: 2 cups of light cream
6 Tbsp. sugar
Pinch of salt
While the cream mixture is heating, continue with the recipe.
Whisk together in a small bowl: 5 large egg yolks
Add and whisk with the eggs for about 15 seconds: 2 Tbsp. sugar
Add and whisk with the eggs for about 30 seconds: 3 Tbsp cornstarch
When the cream mixture reaches a full simmer, gradually whisk about half the cream mixture into the egg yolk mixture. Then pour the yolk/cream combination back into the pan with the remaining cream mixture. Return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 30 seconds. Remove from heat.
Whisk in: 4 Tbsp butter, cut into 4 pieces
1 1/2 tsp. vanilla extract
3/4 tsp almond extract
Transfer the mixture to a bowl and place a layer of saran wrap directly against the surface of the pastry cream. Refrigerate until ready to assemble.
Layer the berries, pastry cream, and angle food cake cubes into either one large clear glass serving dish, or individual glass serving dishes. Top with whipped cream and one fancy berry.
(Patricia Ahlborn, West Chester, PA, 2008)