Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

This classic layered dessert  features slices of pound cake brushed with strawberry jam, creamy custard and fresh strawberries. Once you have layered all the ingredients, just cover and chill until you're ready to serve.

Recipe by MyRecipes July 2011

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Credit: Andrew McCaul; Food Styling: Jamie Kimm; Prop Styling: Gerri Williams

Recipe Summary test

prep:
25 mins
cook:
10 mins
chill:
1 hr
total:
1 hr 35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a pan, combine milk and salt. Warm over medium heat until milk is just below a simmer. In a bowl, whisk together sugar, cornstarch and eggs until smooth.

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  • Whisking constantly, slowly pour 1/3 of milk into sugar mixture. Whisk mixture back into pan with remaining milk; return pan to medium heat. Cook, whisking constantly, until mixture begins to thicken, about 5 minutes. Pour through a fine-mesh sieve into a clean bowl; whisk in butter and vanilla. Cover with plastic, pressing it directly on surface of custard to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.

  • When custard is cool, arrange cake slices on a work surface. Spread one side thinly with jam. Line bottom of a glass trifle dish with 1/3 of pound cake slices, jam side up. Top with 1/3 of strawberries, and drizzle with 1/3 of triple sec. Spread with 1/3 of custard. Repeat layering until you have used all cake, berries, custard and triple sec, ending with custard. Refrigerate until ready to serve.

Nutrition Facts

428 calories; fat 18g; saturated fat 11g; protein 8g; carbohydrates 71g; fiber 2g; cholesterol 218mg; sodium 255mg.
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