This tasty festive dish is perfect for the Fourth of July, sorry it is a bit late! Berries are abundant and nothing says summer like cool creamy vanilla custard with fresh berries and soft sweet pound cake. With a bit of forethought and preparation and a bunch of berries you can have a knock-out dessert. See the custard recipe below or substitute a box, but really, why would you want to do that? This recipe comes from Cooks Country and I modified it to use what we had on hand. Learn from me and make sure your custard/pudding is nice and firm so it stays where you want it. I made a homemade vanilla pudding instead of the custard and it was too thin and filled the bottom of the dish. It still tasted good though!
Makes enough for a 3-quart trifle dish
2 store-bought pound cakes (16 ounces each), thawed and edges trimmed
3 tablespoons strawberry jelly (the smooth kind)
6 cups fresh blueberries
1 tablespoon sugar plus 1 teaspoon
1 teaspoon water
3 cups fresh strawberries, hulled and quartered
4 cups vanilla custard, refrigerated until firm
1 cup whipped cream (lightly sweetened)
For the stars: Slice each cake lengthwise into 6 equal pieces. Spread 2 teaspoons jam each on 6 cake slices and top with remaining slices to create jam sandwiches. Using 2-inch star cookie cutter, cut out 3 stars from each sandwich. Chop remaining sandwich scraps into 1/2-inch pieces. Set aside.
For the berries: Toss blueberries, 1 tablespoon sugar, and water in bowl. In separate bowl, toss raspberries with remaining sugar. Let sit until sugar dissolves and berries are glossy, about 5 minutes.
To assemble: Arrange 7 star sandwiches upright around bottom of 3-quart trifle dish. Place 2 cups sandwich scraps in center of dish. Arrange 3 cups blueberries around stars, piling up blueberries so that they surround all edges of stars. Spread 2 cups custard in even layer on top of blueberry and cake layer. Place 1 cup sandwich scraps on center of custard layer. Arrange 3 cups raspberries around perimeter of dish. Spread remaining custard in even layer on top of raspberries. Arrange 9 star sandwiches upright around perimeter of dish. Arrange remaining blueberries around stars and pile remaining raspberries in center of dish. Spoon whipped cream on top of raspberries and top with remaining 2 stars.
2 cups heavy cream
1/2 cup sugar
Pinch table salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons unsalted butter, cold, cut into 4 pieces
1/2 teaspoons vanilla extract
Directions: Heat cream, 6 tablespoons sugar, and salt in heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds.
When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface, and refrigerate until set, at least 3 hours or up to 2 days.
Read Full Post »