This dessert may seem complicated, and it definitely has a lot of steps but it is so worth it for the end product. You can opt for pretty much whatever fruit and flavors you would like. I used blueberries and raspberries in mine because it was easiest but use whatever combo you want!
MAKES [1 large trifle]
•I used this recipe, modifying it to be gluten-free and it worked perfectly!
•Before you add the filling to the Swiss Roll, brush each side of the sponge with Cream Sherry
- 4 cups whole milk
- 8 large egg yolks
- 1/2 cup granulated sugar
- 4 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons butter cut into small pieces
- 1 cup blueberries
- 1 cup fresh raspberries
- 1 tablespoon cream sherry
- 1 tablespoon sugar
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
1.) To make the custard: Heat the milk over medium heat, stirring constantly until it reaches a simmer. There will be steam rising from the surface.
2.) In a separate bowl, whisk together the eggs, sugar, and cornstarch until smooth. Then, slowly drizzle the hot milk into the egg mixture whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 7-8 minutes. Remove from heat and whisk in the vanilla extract and butter. Pour into a bowl and cover the top with plastic wrap so it doesn’t form a skin, and store in the fridge to cool.
3.) For the fruit, combine the berries, sugar, and sherry, and lightly crush the berries. Store in the fridge until ready to assemble.
4.) For the whipped cream, combine the heavy cream and confectioners sugar in a stand mixer with a whisk attachment. Whisk until stiff peaks form. Store in the fridge until ready to assemble.
4.) To assemble: Place 1/3 of the Swiss Roll around the edges and bottom of the trifle dish. Coat with 1/3 of the fruit mixture, then 1/3 of the custard, followed by 1/3 of the whipped cream. Repeat the layers two more times, and decorate with fresh fruit and any extra whipped cream.