Serves: 12
Total Calories: 306


2 cups milk
3 egg yolk
1 1/4 cups sugar
1/3 cup flour
1/4 teaspoon salt
1/4 stick butter
1 teaspoon mexican vanilla extract
1 box raspberry jello or strawberry (anything red)
1 pint whipping cream
2 tablespoons powdered sugar
1 teaspoon mexican vanilla extract
1 angel food cake
1 pint strawberries, sliced
3 kiwi fruits, , sliced
3 bananas, sliced
1 cup raspberries


Cook milk in a glass bowl in the microwave until boiling. While milk is cooking, separate eggs and beat yolks lightly (discard whites or use them for another recipe). Mix together sugar, flour, and salt in a heavy sauce pan.

Remove skin from milk and add slowly to sugar mixture whisking all the time to avoid lumps. Boil for 2 minutes. Temper the egg yolks by adding 1 cup of hot mixture to the eggs whisking the entire time until you have mixed 1/2 of the custard into the eggs. Add egg mixture back into the pot and boil for 2 more minutes. Remove from heat and add butter and vanilla. Strain mixture with a wire strainer and top with cling wrap. (Make sure wrap is touching the custard to prevent a skin from forming.) Cool completely.

Make jello as directed but do not refrigerate. Whip cream together with powdered sugar and vanilla. Rip angel food cake into pieces.

ASSEMBLE LAYERS (1/2 of cake, fruit, custard, fruit and whipped cream per layer):
Dip cake in jello and layer across the bottom of your trifle bowl. Decorate fruit around the side of the trifle bowl alternating red strawberries and green kiwi. Layer custard (keeping sides of bowl clean.) Decorate sliced bananas and raspberries around the side of the trifle bowl alternating fruit. Layer whipped cream. Repeat all layers and top with fruit to decorate.

Nutritional Facts:

Serves: 12
Total Calories: 306
Calories from Fat: 158

This Trifle recipe is from the Cook'n with Kathy: Desserts Cookbook. Download this Cookbook today.

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