Country Living (USA)
Fruit and Nut Trifle
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
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.