Mini Berry Trifles

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Prep Time: 35 minutes
Chill Time 1 1/2 hours minimum
Yield: 6

Ingredients

  • Custard:
  • 3 egg yolks
  • 1 1/3 cups (325 mL) milk
  • 1/4 cup (50 mL) sugar
  • 3 tbsp (45 mL) cornstarch
  • 1 tsp (5 mL) grated orange rind
  • Base:
  • 2 cups (500 mL) cake cubes (such as pound cake)
  • 1/2 cup (125 mL) Smucker’s® Pure Raspberry Jam
  • 2 tbsp (30 mL) orange juice
  • 1 cup (250 mL) fresh raspberries
  • 1 cup (250 mL) whipping cream, whipped

Directions

  1. In bowl, whisk together egg yolks, 1/3 cup (75 mL) milk, sugar and cornstarch.
  2. In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture.
  3. Cook over low heat, stirring, until mixture is thickened, 3 to 5 minutes; remove from heat and whisk in orange rind until smooth.
  4. Transfer to clean bowl and place plastic wrap directly on surface; chill for at least 30 minutes.
  5. Divide cake between 6 (6 to 8 oz/170 to 250 mL) dessert dishes.
  6. Whisk together jam and orange juice and drizzle evenly between dishes.
  7. Reserve a few raspberries for garnish and place remaining on top cake layers.
  8. Fold half whipped cream into cooled custard and divide between dishes; refrigerate remaining cream.
  9. Chill until ready to serve, at least 1 hour. Garnish with reserved whipped cream and raspberries.