Ingredients for a Trifle
Pound Cake (home made or store bought) (can also use a sponge or butter cake or ladyfingers)
1/2 pound (225 grams) fresh strawberries, sliced
1 1/2 cups (360 ml) Vanilla Cream
For a Whipped Cream
1 1/2 cups (360 ml) heavy whipping cream
2 – 3 tablespoons (25 – 35 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Ingredients for a Vanilla Cream
5 egg yolks
1/2 c. sugar
2 tbsp. corn starch
2 c. milk
1 tsp. vanilla
Beat egg yolks and sugar rapidly to blend well. In saucepan, dissolve corn starch in 1/2 cup milk. Add the rest of the milk and vanilla and bring to a boil, stirring constantly. Pour gradually into egg mixture, blend well. Return to heat and boil, stirring constantly 2 minutes. Cool in refrigerator until needed.
To assemble: In the bottom of your glass place slices (about 1/3 inch thick) of the pound cake. Fill in any gaps with extra pieces of the cake. Pour half of the strawberry over the pound cake.. Then pour half of the Vanilla cream over the strawberries. Top with half of the whipped cream. Repeat the layers.