Fourth of July Trifle
For the Pastry Cream
3 egg yolks
3 cups milk
1/2 cup sugar
1/3 cup cornstarch
1/4 tsp. salt
3/4 tsp. vanilla
- Beat egg yolks in medium bowl or glass measure; gradually stir in milk until blended.
- Mix sugar, cornstarch, and salt in a large heavy saucepan. Gradually stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended.
- cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. Boil and stir 1 minute. remove from heat immediately.
- COOLquickly: Set pan in larger pan of ice water. Stir occasionally and gently for a few minutes to hasten to cool. Stir in Press a piece of plastic wrap onto surface of pastry cream to prevent a “skin” from forming. Refrigerate until thoroughly chilled, at least 1 hour.
For the Assembly
1 pound fresh blueberries
1 pound fresh strawberries, quartered
1 pint cubed pound cake.
2 cups pastry cream
½ cup raspberry sauce
Reserve about one quarter (4 ounces) of each berry for topping the finished dessert.
cut the cubed pound cake in a bowl and sprinkle lightly with a sweet, flavorful liquor or wine such as sherry, A non-alcohol substitute such as white grape juice or pomegranate juice would work well. If you use a colored liquid it will color your pound cake, however.
In a straight sided clear glass bowl add a layer of the pound cake cubes. Ladle 4 ounces of pastry cream and spread it evenly over the cake. Top the pastry cream with about ¼ of the remaining berries. Repeat the process with the remaining cake and berries, holding the reserved berries for the top. Use the remaining pastry cream to form a smooth finish to the top of the trifle and decorate the final layer with the reserved berries.