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Volume III
May 20, 2011

Weekly Home / Recipe Center

Fresh Fruit Trifle

Serves 10


1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
4 eggs yolk beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1 (10 1/2-ounce) package pound cake frozen thawed
1/3 cup sherry rum or orange juice
2 pints strawberries cleaned
4 kiwi fruits large, peeled
2 cups whipped cream sweetened

In a 2-quart saucepan, combine sugar, cornstarch and salt. Stir in milk until blended. Stirring over medium-high heat, bring to a boil and boil for 1 minute. Remove from heat.

Stir one-third of the hot mixture into egg yolks. Stir back into hot mixture in saucepan. Stirring over low heat, cook for 1 to 2 minutes or until custard is slightly thickened. Stir in butter or margarine and vanilla. Cover and chill until completely cooled and thickened.

Cut cake into 1/2 -inch thick slices brush or sprinkle with sherry, rum or orange juice. Slice fruit, reserving several whole berries and kiwi slices for garnish.

In a large serving bowl, place half of the cake in a single layer. Top with half of the fruit and pour half of the custard over repeat layers. Top with whipped cream and garnish with reserved fruit.

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