Summertime Trifle
What better way to welcome summer than a dessert that is bright and colorful featuring its favorite fruits while at their peak. This trifle is refreshingly light and delightful. It is easy, customizable and a huge hit for summer gatherings!
Summertime Trifle
Yield: 8
Ingredients
- 1 Nutella cake (check the feed) unglazed
- 1 cup raspberry jam
- 2 cups fresh raspberries
- Créme patissière (recipe will follow).
For the créme patissière:
- 1 1/2 cups milk
- Zest of 1 lemon or 1 orange
- 5 egg yolks at room temperature
- 2 tbsp corn starch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Instructions
Start By
- Cutting the cake into small slices and spread each slice with raspberry jam on one side.
Make the cream
- Combine the milk and the zest in a saucepan over medium heat and bring to a gentle boil. Remove from the heat.
- In the bowl on an electric mixer, beat the egg yolks with the sugar on medium- high speed until pale and thick (about 5 minutes).
- Lower the speed and sprinkle the corn starch.
- Beat until combined scraping down the edges with a rubber spatula.
- With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture.
- Return the mixture to the saucepan.
- Cook over low heat stirring constantly until the mixture thickens.
- Immediately remove from the heat and pour over a sieve into a large bowl.
- Stir in the vanilla and the butter and place a plastic wrap directly on the custard. Refrigerate until cold.
Build the trifle
- Place a layer of cake, jam side up in the bottom of a 3-quart glass serving bowl.
- Top with a layer of raspberries followed by a layer of the cream.
- Continue layering ending with a final layer of the cream and raspberries.
Notes
Refrigerate and serve cold!
