Simplest Strawberries and Cream Trifle
Ingredients
Directions
For the custard:
6
egg yolks
½ c
(90g) granulated sugar (scant)
3 tbsp
(21g) cornstarch
Pinch kosher salt
2 c
(450g) half-and-half
2 tbsp
(28g) unsalted butter, cold, cut into thin slices
1 tsp
vanilla extract or vanilla bean paste
For the trifle:
1 lb
(454g) ripe strawberries or other berry of choice
3 tbsp
(37g) sugar
12-15
packaged ladyfingers (also called savoiardi) such as Bonomi brand
½ c
(118g) sherry or other sweet, fortified wine
2 c
(450g) heavy whipping cream
¼ c
(20 to 40g) sliced almonds or roughly chopped hazelnuts, lightly toasted
Simplest Strawberries and Cream Trifle
Treat this recipe as a road map for any trifle. Feel free to use any macerated fruit or berry. Choose from sherry, sweet vermouth, port, or Marsala wine as a soaking liquid for the ladyfingers. Make small individual portions in drinking glasses, or assemble the dish in one large trifle bowl, which makes for more of a showstopping centerpiece. In any case, trifle should be made a day ahead if possible—this gives the flavors a chance to meld and the cookies or cake time to fully soften.
6-8 servings
- Make the custard: In a medium saucepan, combine the egg yolks, sugar, cornstarch, and salt and whisk together until thick and pale. Slowly stream in the half-and-half, whisking continuously until all the liquid is combined and the mixture is homogeneous. Set the pan over medium heat and whisk constantly until the mixture thickens and begins to bubble, 5 to 7 minutes. Let the custard boil for 1 minute, whisking the whole time, to ensure the cornstarch is fully cooked. Pour the hot custard into a wide, shallow dish and stir in the butter and vanilla extract. Press plastic wrap directly against the surface of the custard and refrigerate for at least 2 hours and up to 1 day before using.
- Prepare the berries: Slice the berries into ⅛-inch-thick slices. Reserve 10 to 12 of the most attractive slices for later. Add half the remaining berries to a medium mixing bowl and half to a small saucepan along with the sugar and place over medium heat. Cook gently, stirring occasionally, for 3 to 5 minutes or until the berries just become soft and release their juices. Remove from the heat and add the cooked berries to the bowl of fresh berries. Briefly stir to combine and set aside until cooled.
- Assemble the trifle: Pour the sherry into a small, shallow bowl and briefly dip each ladyfinger in alcohol before placing it in the bottom of a 2-to-3-quart bowl or trifle dish. You want the layer of ladyfingers to be about 2 inches tall—roughly 2 layers of cookies. Use a spoon to sprinkle the remaining alcohol over the cookies in the bottom of the dish. They should be well moistened, so add a little extra if they seem dry.
- Take the reserved berry slices and press them against the inside of the bowl, just above the layer of cookies, all the way around the bowl. Turning your attention to the macerating berries, reserve about 2 tablespoons of the juices for later and add the remaining berries and their juices evenly over the layer of cookies.
- Remove the chilled custard from the fridge and give it a good stir to smooth out any lumps. Pour it evenly over the layer of berries, using a spoon or an offset spatula to smooth the top. Cover and refrigerate for at least 4 hours and preferably overnight.
- Just before serving, whip the cream to medium peaks, being careful not to overwhip, and spread it over the top of the custard layer in an even layer. Give the top of the cream a few carefree swirls with the back of a spoon or an offset spatula. Drizzle the reserved strawberry juices and scatter a small handful of toasted nuts over the top for added color and crunch.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.