Berry-Almond Trifle

Special Equipment: Small Pot, Whisk, Rubber Spatula, 2 Bowls, Chef Knife, Trifle Bowl, Microplane, Small Strainer
Serves: 2-4

Pastry Cream

• In a sauce pan, stir together the milk & 1/4 Cup of sugar. Bring to a boil over medium heat
• In a medium bowl, whisk together egg yolks, & egg.
• Add sugar, & cornstarch to the egg mixture & mix well
• Slowly drizzle the milk into the egg, sugar, & cornstarch
• Once all of the liquid has been incorporated, return the liquid to the sauce pot
• Over low heat, slowly whisk until the mixture has thickened
• When the mixture has thicken & coats a spoon, take off the heat
• Stir in the butter until completely melted
• Pour mixture into a bowl, cover with plastic, & chill in the fridge

Tips: When heating the liquid with eggs, be careful not to scramble

Macerated Berries

• Cut Strawberries into quarters (save 8 oz for garnishing)
• In a bowl, add raspberries, 14 Oz of cut strawberries, sugar, lemon zest, & lemon juice
• Stir together & let marinate

Whipped Cream

• In a bowl, add heavy cream & confectioner sugar
• Whisk together until soft stiff peaks form

Tips: turn your whisk upside down when whipping to see peak formation

Building Berry-Almond Trifle

• Pastry Cream
• Macerated Berries
• Cake, Cubed
• Almond, Chopped
  
• Start my adding pastry cream to the bottom to the Trifle Bowl
• Add Diced Cake
• Add Sliced Strawberries around the outside of the bowl
• Add Macerated Berries
• Add Almonds
• Now add Pastry Cream, Diced Cake, Sliced Berries, Macerated Berries, Almonds
• Top off with Whipped Cream, Berries, & Almonds
  

Tips: