Festive Holiday Trifle

Prep time
40 minutes plus 4 hours chilling time
Total Time
4 hours and 55 minutes
Rating
Not rated
0 ratings
Servings
8 to 10
Festive Holiday Trifle

Ingredients

  • 2 cups Organic Valley Whole Milk
  • 5 large Organic Valley Egg Yolks
  • 13 cup granulated sugar
  • 1-12 teaspoon pure vanilla extract (divided)
  • 1 (16 ounce) angel food cake or pound cake, cut into 1-inch cubes
  • 1 cup favorite flavor of jam or preserves
  • 1 (16 ounce) can cherries or other canned stone fruit such as peaches or apricots (drained--reserving liquid; coarsely chop fruit)
  • 1 cup Organic Valley Heavy Whipping Cream
  • 1 tablespoon powdered sugar
  • 1 cup sliced almonds (lightly toasted)

Directions

For the custard:

1. Heat the milk in a medium, heavy-bottomed saucepan to a bare simmer.

2. Meanwhile, place egg yolks in a small mixing bowl. Add sugar and 1 teaspoon of the vanilla; whisk until smooth and slightly thickened.

3. Slowly add 1 cup of hot milk to the egg mixture, whisking constantly and pouring slowly to prevent curdling. Then add the egg-milk mixture back to the saucepan, whisking the entire time.

4. Cook custard over low heat, stirring in a figure-eight motion with a wooden spoon until custard thickens slightly and coats the back of the spoon; about 10 minutes.

5. Remove from heat and pour custard through a fine mesh sieve into a clean bowl. Cover with plastic wrap, placing it directly on the surface of the custard to prevent a skin from forming. Cool the custard to room temperature.

To assemble the trifle:

1. Using a 2-quart decorative glass bowl (preferably with straight sides), layer half of the cake cubes in bottom of bowl.

2. Drizzle half of reserved liquid from the canned fruit over cake. Spoon half of jam over cake. Layer with half of the fruit and half of the custard. Repeat layering with remaining cake, liquid, jam, fruit and custard.

3. Cover; chill at least 4 hours or overnight.

Serving Suggestions

Just before serving, whip cream with powdered sugar to stiff peaks. Dollop over trifle; top with almonds. 

 

Recipe Created by Regional Chef Piper Davis of Grand Central Bakery, Portland, OR.     Organic Valley

My Cookbook

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Comments

Lori from Allentown,pa on December 30th, 2013
it looks like one sweet treat
L'Aura from Stevens Point , Wi. on December 30th, 2013
This is a family favorite. I love the individual servings in the jar, nice touch. Using fresh fruit is so much tastier!
Chris from 2454 W. Labo rd. Carleton, MI 48117 on December 18th, 2013
A little TOO rich for my good!

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