Name: Peach & Blueberry Trifle
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1 cup sugar -; 2 tablespoons cornstarch -; 1/4 teaspoon salt -; 3 cups 2% milk -; 6 large egg yolks -; 2 teaspoons grated orange zest -; 2 teaspoons vanilla extract -; 1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes -; 1/4 cup orange liqueur -; 4 to 6 cups sliced peeled peaches or frozen unsweetened sliced peaches -; 2 to 4 cups fresh blueberries -; 1/2 cup sliced almonds, toasted -; Sweetened whipped cream -; Additional sliced peeled peaches and fresh blueberries -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Peach & Blueberry Trifle

1. 1 cup sugar -

2. 2 tablespoons cornstarch -

3. 1/4 teaspoon salt -

4. 3 cups 2% milk -

5. 6 large egg yolks -

6. 2 teaspoons grated orange zest -

7. 2 teaspoons vanilla extract -

8. 1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes -

9. 1/4 cup orange liqueur -

10. 4 to 6 cups sliced peeled peaches or frozen unsweetened sliced peaches -

11. 2 to 4 cups fresh blueberries -

12. 1/2 cup sliced almonds, toasted -

13. Sweetened whipped cream -

14. Additional sliced peeled peaches and fresh blueberries -

How to cook deliciously - Peach & Blueberry Trifle

1. Stage

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.

2. Stage

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.

3. Stage

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.