Fruit Trifle Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| All purpose flour | 3 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Lemon peel | 2 Teaspoon, finely shredded | |
| Egg yolks | 3 , beaten | |
| Vanilla | 1 Teaspoon | |
| Ladyfingers | 1 3 Ounce, halved | |
| Dark rum | 1/3 Cup (16 tbs) | |
| Peaches | 2 Medium, peeled | |
| Strawberries | 3 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Currant jelly | 1/4 Cup (16 tbs) |
Directions
In 4-cup glass measure, combine 1/4 cup sugar and flour.
Stir in milk and peel.
Cook at HIGH for 5 to 6 minutes or till thickened and bubbly, stirring after each minute.
Stir 1 cup hot milk mixture into egg yolks.
Return to hot mixture.
Cook at MEDIUM (5) for 1 to 2 minutes or till thickened.
Stir in 1 teaspoon vanilla.
Cover surface with waxed paper.
Cool till just warm, about 30 minutes.
In 1 1/2-quart serving bowl, arrange half of split ladyfingers.
Sprinkle with half the rum.
Top with peaches.
Spoon half of the warm custard over.
Arrange remaining ladyfingers atop custard; sprinkle with remaining rum.
Slice 1 cup of the strawberries; leave remainder whole and reserve for garnish.
Arrange sliced berries over ladyfingers.
Top with remaining custard.
Whip cream with the 2 tablespoons sugar and 1 teaspoon vanilla just till soft peaks form.
Spread about half ok the whipped cream atop sliced berries.
Pipe remainder with pastry tube and tip around edge.
Chill at least 4 hours.
Just before serving, place jelly in 2-cup glass measure.
Cook at HIGH for 2 to 3 minutes or till melted, stirring twice.
Dip reserved whole strawberries in jelly; place atop cream for garnish.
Stir in milk and peel.
Cook at HIGH for 5 to 6 minutes or till thickened and bubbly, stirring after each minute.
Stir 1 cup hot milk mixture into egg yolks.
Return to hot mixture.
Cook at MEDIUM (5) for 1 to 2 minutes or till thickened.
Stir in 1 teaspoon vanilla.
Cover surface with waxed paper.
Cool till just warm, about 30 minutes.
In 1 1/2-quart serving bowl, arrange half of split ladyfingers.
Sprinkle with half the rum.
Top with peaches.
Spoon half of the warm custard over.
Arrange remaining ladyfingers atop custard; sprinkle with remaining rum.
Slice 1 cup of the strawberries; leave remainder whole and reserve for garnish.
Arrange sliced berries over ladyfingers.
Top with remaining custard.
Whip cream with the 2 tablespoons sugar and 1 teaspoon vanilla just till soft peaks form.
Spread about half ok the whipped cream atop sliced berries.
Pipe remainder with pastry tube and tip around edge.
Chill at least 4 hours.
Just before serving, place jelly in 2-cup glass measure.
Cook at HIGH for 2 to 3 minutes or till melted, stirring twice.
Dip reserved whole strawberries in jelly; place atop cream for garnish.
Chef
