Summer Trifle by @cuisinovia

Name: Summer Trifle
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 10 servings
Ingredients: 50 g Butter melted, for the sponge cake; 6 count Eggs large, for the sponge cake; 410 g Granulated Sugar for the sponge cake; 1.5 ml Salt for the sponge cake; 150 g All-purpose Flour for the sponge cake; 15 ml Vanilla Extract for the sponge cake, for the pastry cream; 45 ml Strawberry Jam; 2 count Peaches peeled; 2 count Nectarines; 230 g White Grapes halved; 120 ml Peach Juice; 2 tbsp Liqueur or brandy; 750 ml Whole Milk for the pastry cream; 650 ml Heavy Cream for the pastry cream, for the topping; 4 count Egg Yolks; 60 g Corn Flour cornstarch; 60 g Unsalted Butter for the pastry cream; 40 g Powdered Sugar; 1 tsp Vanilla

≈ 1h25

10 servings

🧈

50 g

Butter

🥚

6 count

Eggs

🍬

410 g

Granulated sugar

🧂

1.5 ml

Salt

🌾

150 g

All-purpose flour

🍦

15 ml

Vanilla extract

🍓

45 ml

Strawberry jam

🍑

2 count

Peaches

🍑

2 count

Nectarines

🍇

230 g

White grapes

🍎

120 ml

Peach juice

🍷

2 tbsp

Liqueur

🥛

750 ml

Whole milk

🥛

650 ml

Heavy cream

🥚

4 count

Egg yolks

🌽

60 g

Corn flour

🧈

60 g

Unsalted butter

🍬

40 g

Powdered sugar

🍦

1 tsp

Vanilla

Preheat
- melted butter
Preheat the oven to 175°C / 350°F and grease a cake pan with a little of the melted butter.
Whisk
- large eggs
- granulated sugar
- salt
Whisk 4 large eggs, 230 g granulated sugar, and 1/4 tsp salt until pale, thick, and tripled in volume.
Fold
- all-purpose flour
- Eggs
- Egg yolks
Fold 150 g all-purpose flour into the egg mixture until no dry streaks remain.
Fold
- melted butter
- vanilla extract
Fold in 50 g melted butter and 1 tsp vanilla extract until the batter is smooth.
Pour
Pour the batter into the prepared cake pan and level the surface.
Bake
Bake the sponge cake for 25 minutes, until golden and a skewer inserted in the center comes out clean.
Cool
Cool the sponge cake in its pan for 10 minutes, then transfer it to cool completely.
Peel
- peaches
Peel and slice 2 peaches and 2 nectarines into bite-size pieces.
Combine
- peaches
- white grapes
- Granulated sugar
Combine the sliced peaches, nectarines, 1 1/2 cups halved white grapes, and 60 g granulated sugar.
Stir
- peach juice
- brandy
Stir 120 ml peach juice and 2 tbsp brandy into the fruit mixture, then set aside for 15 minutes.
Heat
- whole milk
- heavy cream
Heat 750 ml whole milk and 250 ml heavy cream in a saucepan until steaming but not boiling.
Whisk
- eggs
- egg yolks
- granulated sugar
Whisk 2 eggs, 4 egg yolks, 140 g granulated sugar, and 60 g cornstarch until smooth.
Whisk
- Eggs
- Whole milk
- Egg yolks
Whisk a ladleful of hot milk mixture into the egg mixture to temper it.
Pour
- Eggs
- Egg yolks
- Whole milk
Pour the tempered egg mixture into the saucepan and whisk continuously over medium heat until thickened.
Whisk
- unsalted butter
- vanilla extract
- Heavy cream
Remove the pastry cream from the heat and whisk in 60 g unsalted butter and 2 tsp vanilla extract.
Refrigerate
- Heavy cream
Cover the pastry cream directly on its surface and refrigerate until completely cold, about 60 minutes.
Whip
- heavy cream
- powdered sugar
- vanilla extract
Whip 400 g heavy cream with 40 g powdered sugar and 1 tsp vanilla extract to medium-stiff peaks.
Cut
- strawberry jam
Cut the cooled sponge cake into bite-size cubes and spread 3 tbsp strawberry jam over some cubes if desired.
Arrange
Arrange half of the sponge cake cubes in the bottom of the trifle bowl.
Spoon
- peaches
- white grapes
Spoon half of the soaked fruit and its juices over the sponge layer.
Spread
- Heavy cream
Spread half of the chilled pastry cream evenly over the fruit layer.
Layer
- Heavy cream
Repeat the sponge, fruit, and pastry cream layers with the remaining components.
Spread
- Heavy cream
Spread the whipped cream over the final pastry cream layer and refrigerate for at least 60 minutes before serving.

Summer Trifle by @cuisinovia

≈ 1h25

10 servings

🧈

50 g