This is a delicious dessert to make with leftover cake layers, or that cake that didn’t come out of the pan. It’s great made a day in advance so all the flavors have time to develop. You can use a mixture of most any fruit and/or cake. It’s great with chocolate cake, as well.
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons corn starch
- 2 large eggs, plus 1 yolk
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter
In a saucepan over medium heat, mix together milk, cream, and 1/4 cup of the sugar. Bring to a low boil.
Meanwhile, in a separate, heatproof bowl, stir together remaining sugar and cornstarch. In another separate bowl, whisk the eggs, yolk, and vanilla together; add to the sugar mixture. Continue whisking until smooth.
Once the milk mixture comes to a low boil, pour half into the egg mixture and whisk to mix thoroughly; add the remaining milk mixture and whisk until smooth.
Transfer the mixture back into the saucepan and cook over medium-low heat, whisking constantly for about 4 minutes, until the mixture becomes thick. Remove from heat and stir in the butter. Remove custard from the pan and set aside to cool until ready to use. (This mixture can be made several days in advance, stored in an airtight container, and refrigerated until ready to use.)
- One 9-inch x 5–inch loaf pound cake
- 1/4 cup Marsala wine
- 1 cup raspberry or strawberry jam
- 2 cups sliced fresh strawberries
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
Whipped Cream Topping
- 2 cups heavy cream
- 1/4 cup sugar
Cut the cake into 1-inch slices and arrange on the bottom of a large glass bowl or trifle dish (about 4-quart capacity). Sprinkle the cake with several tablespoons of Marsala. Top with a layer of jam (about 1/3 cup), 1 cup of berries, and custard (about ½ cup).
Repeat the layering, ending up with custard on top. Place in the refrigerator to chill for several hours.
Meanwhile, whip the cream until soft peaks form, add the sugar, and continue to whip for about one minute longer until slightly stiff. Refrigerate until ready to use.
Remove the trifle from the refrigerator about 1 hour before serving and let sit at room temperature. Top with the whipped cream and remaining fresh berries and serve immediately.