Nicole's family recipe

2/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks
1 2/3 cups 2% reduced-fat milk
1 cup evaporated fat-free milk
1 tablespoon Triple Sec
1 poundcake, sliced
1/2 cup raspberry jam
1 pint raspberries
1 pint blueberries
3 cups sliced strawberries
1 pint whipping cream
2 tablespoons sugar


Combine granulated sugar, cornstarch, salt, and egg yolks in a medium bowl, stirring with a whisk until smooth.

Heat milks in a medium, heavy saucepan over medium-high heat to 180 or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.

Return the milk mixture to saucepan. Cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly. Remove from heat, and stir in Triple Sec.

Spoon the custard into a small bowl. Place the bowl in a large ice-filled bowl for 15 minutes or until the custard is cool, stirring occasionally. Remove bowl from ice.

Spread slices of poundcake with raspberry jam and form a single layer in the bottom of a trifle dish or other large bowl. (It's ok to leave gaps.) Spoon cooled custard over cake layer and top with one-third of the berries. Repeat layers twice more. Cover and refrigerate for 4 hours or overnight.

Before serving, combine cream and sugar and whip cream until stiff. Top trifle with whipped cream.

Serves 12

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