Desserts · Pudding

Vanilla Pudding and Strawberry Trifle

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Photo by Love Bite

Ingredients

For the cake:
You can use strawberry cupcake.
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For the pudding:
3 Tablespoons Cornstarch
½ cups Sugar
⅛ teaspoons Salt
3 cups Whole Milk
3 whole Egg Yolks
1 teaspoon Vanilla
2 Tablespoons Butter

For the cream::
1 cup Heavy Whipping Cream
½ cups Sugar

For the berries:
1 pound Strawberries, Washed And Sliced

Directions:

Combine the first 5 pudding ingredients together in a large saucepan and whisk over medium heat. Whisk consistently bringing the pudding to a boil and boiling for 2 minutes (the pudding will begin to thicken at this point). Remove from heat and stir in the vanilla and butter. Cool the pudding in the fridge for a couple of hours.

Meanwhile, slice the strawberries. You can keep 4 or so whole, to use as garnish, if you like.

Whip the cream (with sugar added) till stiff peaks form.

Cut the cake into bite sized cubes.

Assemble the trifle. When the pudding is cool enough; either in 1 large trifle bowl or 4 glasses; layer the pudding, then cake, then strawberries, and then repeat. When you have reached about 3/4 way to the top, top off the trifle with whipped cream and a couple of whole strawberries

Mix the first 5 pudding ingredients together in a large saucepan and whisk over medium heat. Stir consistently bringing the pudding to a boil and boiling for 2 minutes (the pudding will start to thicken at this time). Turn off heat and mix in the vanilla and butter. Cool the pudding in the fridge for a couple of hours.

Next, slice the strawberries. You can save about 4 pcs, to use as garnish.

Whip the cream (with sugar added) till stiff peaks form.

Cut the cupcake into bite sized cubes.

Assemble the trifle. Once the pudding is cooled amd chilled; You can use 4 tall glasses; layer the pudding, then cake, then strawberries, and then repeat. Once you have reached about 3/4 way to the top, garnish the trifle with whipped cream and a couple of whole strawberries.

 

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