Ingredients
-
3/4
-
1/4
-
2
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
2
-
3 3/4
-
1
-
6
-
Directions
Maggiano’s Little Italy Italian Trifle With Seasonal Fruit, Great fresh fruit dessert! Beautiful presentation!, Hi i was wondering if you have to make the pound cake, or do we just make the pastry icing
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Steps
|
1
Done
|
Pastry Cream: |
|
2
Done
|
in a Stainless Steel Pot, Scald Milk by Heating Until Skin Forms on Top. |
|
3
Done
|
Meanwhile, Whisk Together Yolks and Sugar Well. |
|
4
Done
|
Add Cornstarch and Whisk. Once Milk Is Scalded, Slowly Pour Into Egg Mixture While Whisking. |
|
5
Done
|
Once Incorporated, Pour Back Into Pot and Put Over Low Heat While Whisking. Cook Mixture Just Until It Gets Thick and Comes to a Boil. |
|
6
Done
|
Remove from Heat Immediately and Pour Into Metal Bowl. Whisk Vanilla Extract and Cover Directly With Plastic Wrap. Let Cool Several Hours or Overnight. |
|
7
Done
|
in a Small Mixer, Whip Cream and Sugar Until Stiff. Fold Into Cooled Pastry Cream Mixture. |
|
8
Done
|
Assembly: |
|
9
Done
|
Mix All Fruit Together in a Bowl. |
|
10
Done
|
in a Sundae Glass, Place One Cake Cube on the Bottom. |
|
11
Done
|
Top With Two Ounces of Cream Mixture. Top With Two Ounces of Fruit Plus Place For More Cubes of Cake on Top of Cream Mixture and Press Slightly. |
|
12
Done
|
Top With Three Ounces of Cream Mixture. |
|
13
Done
|
Reserve Remainder of Fruit as a Garnish. |
