Foodie Friday: Happy Independence Day

Friday, July 3, 2009

Hooray for the Red, White and Blue!! You know I had to do a recipe with these colors. I haven't tried this one but plan to whip it up tomorrow even though we're not going anywhere or having anyone over. I'm hoping that if I make it, an invitation may find its way to us. Wherever you're celebrating, have fun, be safe and God Bless America.

Strawberry-Blueberry Trifle


  • 12 large egg yolks

  • 1/2 c. sugar

  • 1/3 cup cornstarch

  • salt

  • 2 c. heavy cream

  • 1 c. whole milk

  • 3 tsp. vanilla


  • 2 1/2 lb. strawberries, hulled and cut into quarters

  • 3/4 c. sugar

  • 3 T. orange juice

  • salt

  • 3/4 c. heavy cream

  • 3 T. powdered sugar

  • 1 tsp. vanilla

  • 24-36 ladyfingers

  • 3 c. blueberries

  1. Place a fine mesh strainer over a bowl and have another large bowl filled with ice water near stove.

  2. Make custard; In a large saucepan, whisk yolks, sugar, cornstarch and a pinch of salt until blended.

  3. In a medium pan, heat cream and milk to a boil. Stirring constantly, add a few tablespoons of cream mixture; gradually add remaining cream, whisking.

  4. Cook over medium-low heat, whisking until hot and slightly thickened but not boiling, about 20 minutes. Remove from heat, strain into bowl. Place bowl in ice bath; let cool, stirring occasionally, for 40 minutes. Stir in vanilla. Place plastic wrap directly on custard and refrigerate until cold.

  5. Make trifle: toss strawberries with sugar, orange juice and pinch of salt. Let stand while custard cools, stirring occasionally.

  6. Whip cream, powdered sugar and vanilla until firm peaks form. Fold one third into custard then remaining cream. Arrange half of ladyfingers in a 3-quart bowl. Top with half of strawberries, then half of custard and half of blueberries; repeat. Cover with plastic wrap; refrigerate for 3 hours.


2 Responses to “Foodie Friday: Happy Independence Day”

Lemonade Makin' Mama said...

Yum... that would have tasted delicious today in this heat!

Dana Hope said...

Ok, so I cheated a little bit. The custard part was way too time consuming so I did good ol' Cool Whip. I did make poundcake (from a mix) and cut it into 1-inch slices instead of using ladyfingers. Does that make up for not making the custard from scratch? It did look beautiful but not as good as your cupcakes.