Country Living (USA)

Fruit and Nut Tri­fle

- Food · Comfort Food · Eggs · Cooking

WORK­ING TIME 30 min­utes TO­TAL TIME 8 hours, 50 min­utes (in­clud­ing chill­ing and cake) MAKES 8 to 10 serv­ings 1 cup half-and-half 2 large egg yolks, beaten Pinch of kosher salt 1/4 cup plus 1 ta­ble­spoon su­gar, di­vided

1 tea­spoon pure vanilla ex­tract Hot Milk Sponge Cake (recipe at

right), torn into 1-inch pieces 4 ta­ble­spoons fresh or­ange juice

1/2 cup or­ange mar­malade

2 cups fresh blue­ber­ries or

black­ber­ries 1 cup whip­ping cream, chilled 3 ta­ble­spoons toasted sliced

al­monds

1. Cook half-and-half in a small saucepan over medium heat un­til steam­ing, 2 to 3 min­utes.

2. Beat egg yolks, salt, and 1 / 4 cup su­gar with an elec­tric mixer on medium speed un­til thick and pale, 1 to 2 min­utes. Slowly beat in half-and-half; re­turn to the saucepan. Cook over medium-low heat, stir­ring con­stantly, un­til tem­per­a­ture reaches 165°F on an in­stant-read ther­mome­ter, 6 to 8 min­utes. Stir in vanilla; trans­fer to a bowl. Let cool slightly then chill, cov­ered with plas­tic wrap, at least 3 hours.

3. Place half of the sponge cake in the bot­tom of a tri­fle dish or 2-quart glass bowl. Driz­zle with 2 ta­ble­spoons or­ange juice. Top with half each of the mar­malade, blue­ber­ries, and cus­tard. Re­peat lay­er­ing. Cover with plas­tic wrap and chill 4 hours or up to 24 hours.

4. Beat cream and re­main­ing 1 ta­ble­spoon su­gar with an elec­tric mixer on medium speed un­til stiff peaks form, 1 to 2 min­utes. Spread over tri­fle. Sprin­kle with al­monds.

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