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Raciónes: 12


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  1. For custard: In medium bowl, whisk together Large eggs and egg yolks, granulated sugar and cornstarch. Set aside. In heavy saucepan, heat light cream till bubbles form around sides of pan. While beating egg mix, gradually add in half of warm cream to bowl. Pour egg mix into saucepan, whisking constantly. Continue whisking while cooking over low to medium heat till mix begins to thicken (just at simmering stage). Remove from heat. Stir in butter and vanilla. Pour into clean medium bowl and cold in refrigerator, stirring occasionally.
  2. For trifle: Place half of cake cubes in 4-qt glass trifle dish or possibly deep, clear glass bowl. Sprinkle with half of orange liqueur, dollops of jam and half of cooled custard. Spoon half of each type of berries over custard layer (mixed or possibly in layers). Whip heavy cream with powdered sugar. Spread about 1 c. of whipped cream over berries. Repeat layering process (cake, liqueur, jam, custard, berries). Cover and chill 3 to 4 hrs. Remove cover and top with remaining whipped cream. Garnish with fresh berries, fresh mint and toasted almonds.
  3. Serves 12 to 18.


Nutrition Facts

Amount Per Serving %DV
Serving Size 193g
Recipe makes 12 servings
Calories 387  
Calories from Fat 241 62%
Total Fat 27.41g 34%
Saturated Fat 16.21g 65%
Trans Fat 0.0g  
Cholesterol 190mg 63%
Sodium 89mg 4%
Potassium 200mg 6%
Total Carbs 24.7g 7%
Dietary Fiber 1.5g 5%
Sugars 18.1g 12%
Protein 6.05g 10%
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