Zuppa Inglese: Trifle with Fresh Fruit
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Finish a meal the right way—with a trifle of fresh fruit. This sweet treat is layered with fruit, cream and ladyfingers. Not only is it a delicious but it's certainly easy on the eyes! Ingredients:14 DeLallo Savoiardi Lady Fingers Pastry cream 2 cups whole milk 3 large egg yolks 1/2 cup sugar 1/3 cup all-purpose flour 1 tablespoon dry Marsala wine Fruit salad 5 cups mixed summer fruit (strawberries, blueberries, cherries, apricots) 2 tablespoons sugar 4 tablespoons maraschino cherry juice Whipped cream 1 1/2 cups heavy cream 2 tablespoons sugar 1 teaspoon vanilla extract Directions:Heat the milk in a large saucepan over medium-low heat. While the milk is heating, whisk together the egg yolks and sugar in a large bowl. Add the flour and stir until it is completely dissolved. Slowly start to whisk the hot milk into the egg yolk mixture. Add the remaining milk all at once and blend thoroughly. Pour the mixture back into the saucepan and return it to the heat. Stir until the pastry cream has thickened. Remove the pan from the heat and stir in the Marsala wine. Continue to stir for 1 minute. Pour the pastry cream into a bowl and place plastic wrap directly onto the cream to prevent skin from forming. Set aside to cool, then refrigerate. The pastry cream can be made the day before. Prepare the fruit by removing the seeds and pits. Cut fruit into 1/2 inch pieces. Leave the blueberries whole. Place the fruit in a large bowl and toss with the sugar and maraschino cherry juice. Let stand for 30 minutes, tossing occasionally. Order of Assembly from the bottom up: |
