Fruit Trifle
4-6 cups vanilla pudding (recipe below or use your favorite!)
your favorite pound cake cut into 2 inch X 2 inch slices
4½ cups mixed berries, we used strawberries cut in quarters or 1/6ths, blueberries and raspberries
3 tablespoons granulated sugar, depending on your taste
2 tablespoons freshly squeezed lemon juice, depending on your taste
2 cups whipped cream, for topping
Toss the berries with as much granulated sugar and lemon juice as desired, depending on how sweet your berries are. Allow to macerate for 30-45 minutes.
Begin by placing a layer of slices of cake down in your trifle dish. Top with vanilla pudding. Top with enough macerated berries to completely cover the cake layers. Repeat the layers until you reach the top of your dish, ending with a layer of macerated berries. Refrigerator until ready to serve. Top with whipped cream before serving.
Vanilla Pudding:
Make about 4 cups
⅓ cup plus 1/4 cup granulated white sugar
¼ cup cornstarch
⅛ teaspoon salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
3½ cups whole milk, divided
2 teaspoons vanilla bean paste or pure vanilla extract
1 tablespoon unsalted butter
In a large heatproof bowl, whisk ⅓ cup of the granulated white sugar with the cornstarch, salt, eggs, and egg yolk. Whisk in ½ cup of the milk. Set aside while you heat the rest of the milk and sugar.
Have ready a fine medium-sized strainer and heat-proof bowl ready to strain the pudding after it is cooked.
Pour the remaining 3 cups of milk, along with the remaining ¼ cup of sugar, into a medium heavy bottomed saucepan and bring just to a boil, stirring occasionally. Remove from heat and gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a heavy bottomed saucepan and place over medium heat and bring just to a boil. Reduce the heat to medium low and cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3-5 minutes). Remove from heat and whisk in the vanilla extract and butter.
Pour through the strainer to remove any lumps that may have formed during cooking. Cover with plastic wrap touching the top of the pudding to prevent a skin from forming and refrigerate until well chilled, at least 4-6 hours.
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