Ingredients and Weight:
- 1 pound ladyfingers (approx. 30 pieces)
- 1 cup fresh raspberries (170g)
- 1 cup fresh blueberries (170g)
- 1 cup fresh strawberries, hulled and sliced (170g)
- 1 cup custard powder (80g)
- 1/2 cup sugar (100g)
- 4 cups milk (960ml)
- 1 cup heavy cream (240ml)
- 1 tablespoon vanilla extract (15ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Line a 9x13 inch baking dish with ladyfingers.
- Scatter the raspberries, blueberries, and strawberries over the ladyfingers.
- In a medium saucepan, whisk together the custard powder and sugar.
- Gradually whisk in the milk until smooth.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat and simmer for 5 minutes, or until thickened.
- Remove from heat and stir in the vanilla extract.
- Let the custard cool slightly, then pour it over the fruit and ladyfingers.
- In a large bowl, whip the heavy cream until stiff peaks form.
- Spread the whipped cream over the custard.
- Refrigerate for at least 4 hours before serving.
Nutritional Information:
- Calories: 350 per serving (1/8 of the trifle)
- Fat: 15g
- Carbohydrates: 40g
- Protein: 10g
Dish Characteristics:
- Rich and creamy
- Sweet and fruity
- Perfect for a special occasion
User Comments:
- "This was an absolute hit with my family! It was so easy to make and so delicious."
- "I love the combination of flavors in this trifle. It's the perfect dessert for a summer party."
- "This trifle is so impressive-looking, but it's actually very easy to make. I highly recommend it!"
Special Precautions and Tips:
- Make sure to use fresh, ripe fruit for the best flavor.
- If you don't have custard powder, you can substitute 1/2 cup of all-purpose flour.
- Let the trifle chill for at least 4 hours before serving to allow the flavors to meld.
