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.