Peach & Blueberry Trifle

Name: Peach & Blueberry Trifle
Ingredients: 1 cup sugar; 2 tablespoons cornstarch; 1/4 teaspoon salt; 3 cups 2% milk; 6 large egg yolks; 2 teaspoons grated orange zest; 2 teaspoons vanilla extract; 1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes; 1/4 cup orange liqueur; 4 to 6 cups sliced peeled peaches or frozen unsweetened sliced peaches; 2 to 4 cups fresh blueberries; 1/2 cup sliced almonds, toasted; Sweetened whipped cream; Additional sliced peeled peaches and fresh blueberries

14 ingredients

3 steps

Ingredients

1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks
2 teaspoons grated orange zest
2 teaspoons vanilla extract
1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
1/4 cup orange liqueur
4 to 6 cups sliced peeled peaches or frozen unsweetened sliced peaches
2 to 4 cups fresh blueberries
1/2 cup sliced almonds, toasted
Sweetened whipped cream
Additional sliced peeled peaches and fresh blueberries

Directions

1

In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
2

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour.
3

To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.