Full of fresh fruit and old-fashioned pound cake, this Peach-Blueberry Trifle is a showstopping dessert for spring and summer menus.
Makes about 15 servings
- 2 cups whole milk
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- ¾ cup sugar, divided
- 5 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 2 cups heavy whipping cream
- 2½ pounds fresh peaches, sliced (about 7 medium peaches)
- 1 (12-ounce) package fresh blueberries
- 1 tablespoon fresh lemon juice
- 1 (12-ounce) package sour cream pound cake, cubed
- Garnish: fresh peach slices, fresh blueberries, fresh mint leaves
- In a medium saucepan, cook milk, vanilla bean seeds, and ¼ cup sugar over medium heat, whisking constantly, just until mixture forms bubbles around sides of pan. Remove from heat.
- In a medium bowl, whisk together egg yolks, cornstarch, and ¼ cup sugar until smooth. Slowly add hot milk mixture to egg mixture, whisking constantly. Pour egg mixture into saucepan, and cook, whisking constantly, until mixture is thickened.
- Pour custard into a large bowl, and whisk in butter until melted. Cover with plastic wrap, pressing directly on surface of custard to prevent a skin from forming. Refrigerate until cold and thick, 4 to 6 hours.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium-high speed until stiff peaks form. Whisk custard until smooth, about 30 seconds; fold one-fourth of whipped cream into custard. Fold in remaining whipped cream until well combined.
- In a large bowl, stir together peaches, blueberries, lemon juice, and remaining ¼ cup sugar.
- Spread one-third of custard in bottom of a trifle bowl. Top with half of fruit mixture and half of cake cubes. Repeat layers once, and spread with remaining custard. Cover and refrigerate for at least 2 hours before serving. Garnish with peach, blueberry, and mint just before serving, if desired.
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