This trifle is a flavorful alternative to a traditional strawberry shortcake.
|1 loaf||recipe link below|
|3 cups (681g)||milk, whole preferred|
|½ cup (100g)||granulated sugar, divided|
|4 large (68g)||egg yolks|
|¼ cup (32g)||cornstarch|
|¼ tsp. (1.5g)||salt|
|1 tsp. (5g)||vanilla extract|
|4 tbsp. (56 g)||Plugrá® Premium Butter, unsalted, softened|
|1 lb.||strawberries, hulled and sliced|
Zesty Lemon Loaf Cake: See recipe below.
Trifle: Whisk the egg yolks, cornstarch and salt in a medium bowl until well blended. Add milk a few tablespoons at a time, whisking until the mixture is smooth and about half of the milk has been added. Transfer the mixture to the remaining milk in the saucepan and cook, stirring constantly until the mixture comes to a boil and thickens.
Set a bowl in to a larger bowl filled with ice. Strain the custard into the smaller bowl and stir in the butter and vanilla. Let stand for 30 minutes to cool down and cover with a piece of buttered parchment paper. Refrigerate until completely cool.
Trim the ends of the loaf cake and cut into 12 equal pieces.
To assemble the trifles, cube each piece of loaf cake and layer half of the piece into the bottom of a glass. Top with about ¼ cup of strawberry slices and ¼ cup of custard. Repeat the layers. Top with additional whole strawberries, if desired.