Taste of Home
Peach & Blueberry Trifle
TOTAL TIME: Prep: 45 min. Cook: 15 min. + chilling
YIELD: 16 servings
This crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like! —Raymonde Bourgeois, Swastika, Ontario
Ingredients
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1 cup sugar
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2 tablespoons cornstarch
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1/4 teaspoon salt
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3 cups 2% milk
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6 large egg yolks
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2 teaspoons grated orange zest
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2 teaspoons vanilla extract
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1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
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1/4 cup orange liqueur
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4 to 6 cups sliced peeled peaches or frozen unsweetened sliced peaches
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2 to 4 cups fresh blueberries
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1/2 cup sliced almonds, toasted
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Sweetened whipped cream
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Additional sliced peeled peaches and fresh blueberries
Directions
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1.
In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
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2.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour.
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3.
To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.
Nutrition Facts
1 cup: 265 calories, 10g fat (5g saturated fat), 114mg cholesterol, 144mg sodium, 37g carbohydrate (29g sugars, 2g fiber), 5g protein.
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