Strawberry Custard Trifle

3 tablespoons cornstarch
1 tablespoon sugar
3 egg yolks
2 cups milk
1 cup heavy cream
1 tablespoon sugar
1 (10-3/4 ounce) frozen pound cake, thawed
2 tablespoons crème to cacao
¼ cup strawberry jam
Fresh strawberries for garnish
In a heavy saucepan over very low heat, mix cornstarch and sugar. Whisk in egg yolks until smooth. Gradually stir in milk. Raise heat to medium and cook, stirring constantly, until custard boils. Remove from heat. Cool slightly. Press plastic wrap directly on surface of custard. Refrigerate until chilled.
Beat together cream and sugar until stiff peaks form. Cut cake into ½-inch thick slices. Arrange about half the slices in the bottom of a trifle bowl. Sprinkle with 1 tablespoon crème de cacao. Spread 2 tablespoons jam over cake. Spoon half the custard over the cake, then half the whipped cream mixture. Repeat. Garnish with fresh strawberries. Store in refrigerator. Can be assembled in morning before serving but should not be assembled immediately before serving (you want to give the liqueur and jam a little chance to be absorbed).

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