Here is what you need:
- Sponge cake or angel food cake, for this particular trifle I used two angel food cakes
- Creme de Cassis (black currant liqueur), this is my family's go-to trifle booze, but I've heard of people using sherry, I'm sure you could use anything you fancy.
- Berries and fruit
- Whipped cream, I used 2 cups whipping cream
- Pastry Cream, recipe at the end of the post
Ready?
Okay, cut the cake into chunks.
Drizzle the pieces with Creme de Cassis, be generous.
Next some berries and fruit, I used saskatoons, raspberries and nectarines for this trifle.
Then a layer of whipped cream.
Pastry Cream
Makes 2 1/2 cups
2 cups milk (if you usually drink 1% I would recommend either buying some 2% or whole milk for this recipe, or doing half 1% and half half/half cream)
1/2 cup sugar
pinch of salt
4 egg yolks
1/4 cup cornstarch
1/2 teaspoon vanilla extract
2 tablespoons butter, cut into pieces
In a medium pot, combine the milk, 1/4 cup sugar and salt. Cook over medium heat until the mixture comes to a simmer.
In a medium bowl, whisk together the eggs, remaining sugar and cornstarch. Whisking constantly, slowly pour about 1/2 cup of the hot milk into the eggs. Continue slowly adding the hot milk to the eggs and whisking constantly (or else the eggs will scramble. But don't be scared!). Pour the mixture back into the pot and cook over medium heat, whisking constantly, until the mixture thickens, about 3-5 minutes.
Remove the pot from heat and stir in the butter and vanilla. Pour into a bowl.
Cover the pastry cream with plastic wrap, pressing the wrap directly onto the surface of it to prevent a skin from forming. Chill for 2 hours.
