Rasberry -Blueberry Trifle
2 cups whole milk
1 cup heavy cream
Pinch of kosher salt
1 vanilla bean, split and scraped, pod reserved
1/2 cup cornstarch
1 cup sugar
4 large eggs
1 stick unsalted butter, cut into pieces
For the Trifle:
1 sponge cake (cut in cubes)
3 cups mixed berries (blueberries, raspberries)
3 cup heavy cream( with 2 tbsp vanilla syrup and 2 tbsp sugar )
Make pastry cream: In a medium saucepan, combine milk, cream, salt, and vanilla bean. Bring to just under a boil. In a second bowl, whisk together cornstarch and sugar, then whisk in eggs. Add a ladle of hot liquid to egg mixture, whisking constantly. Repeat twice, then whisk egg mixture into remaining milk mixture in pot.
Cook over medium heat, whisking constantly until bubbling and thick, about 2 minutes. Strain through a fine sieve, then whisk in butter. Place plastic wrap directly onto surface of cream and refrigerate until chilled, at least 2 hours and up to overnight. Whisk to loosen before using.
Assemble the trifle:
Layer sponge cake cubes bottom of a trifle dish or bowl. Spread pastry cream then berries and whipped cream. Repeat layering twice more. Refrigerate overnight.