Strawberry Pistachio Trifle

Name: Strawberry Pistachio Trifle
Prep time: PT45 minutesM
Cook time: PTM
Total time: 1 h
Yield: 10 servings
Ingredients: 2 cups whole milk; Florida Crystals® Organic Raw Cane Sugar½ cup; Pinch of salt; 3 tablespoons cornstarch; 1 egg; 4 egg yolks; 4 tablespoons unsalted butter, at room temperature; 2 teaspoons pure vanilla extract; 2 cups heavy whipping cream, cold; Florida Crystals® Organic Raw Cane Sugar2 tablespoons; 2 teaspoons pure vanilla extract; 2 pints fresh strawberries, quartered; Florida Crystals® Organic Raw Cane Sugar2 tablespoons; 1 pound cake, cubed; ¼ cup pistachios, shelled; Whole strawberries for decoration

Categories:

Prep Time

45 minutes

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Servings

For the Pastry Cream

2 cups whole milk 2 cups whole milk
Florida Crystals® Organic Raw Cane Sugar ½ cup ½ cup Florida Crystals® Organic Raw Cane Sugar
Pinch of salt Pinch of salt
3 tablespoons cornstarch 3 tablespoons cornstarch
1 egg 1 egg
4 egg yolks 4 egg yolks
4 tablespoons unsalted butter, at room temperature 4 tablespoons unsalted butter, at room temperature
2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract

For the Whipped Cream

2 cups heavy whipping cream, cold 2 cups heavy whipping cream, cold
Florida Crystals® Organic Raw Cane Sugar 2 tablespoons 2 tablespoons Florida Crystals® Organic Raw Cane Sugar
2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract

For the Trifle

2 pints fresh strawberries, quartered 2 pints fresh strawberries, quartered
Florida Crystals® Organic Raw Cane Sugar 2 tablespoons 2 tablespoons Florida Crystals® Organic Raw Cane Sugar
1 pound cake, cubed 1 pound cake, cubed
¼ cup pistachios, shelled ¼ cup pistachios, shelled
Whole strawberries for decoration Whole strawberries for decoration

Instructions

Step 1

Prepare the pastry cream. In a medium saucepan, bring the milk, sugar, and salt to a simmer. Stir until the sugar is completely dissolved. Remove from heat.

Step 2

In a large bowl, whisk together the cornstarch, egg, and egg yolks. Whisk a little of the hot milk mixture into the egg mixture to temper the eggs. Slowly add the remainder of the milk and whisk until incorporated.

Step 3

Transfer this mixture back into the saucepan used to heat the milk. Bring the mixture to a boil. Stir constantly with a whisk to prevent lumps. Cook until the mixture thickens. Remove from heat and strain through a fine strainer into a bowl. Add butter and vanilla and mix until well incorporated. Cover the cream with plastic wrap, making sure it touches the cream so it doesn’t develop a skin. Refrigerate until completely cool.

Step 4

Combine the strawberries with the sugar and allow the strawberries to macerate and release juices.

Step 5

Prepare the whipped cream. In a large bowl, beat the cream, sugar, and vanilla. Whip until stiff peaks form. Reserve in the refrigerator.

Step 6

Assemble the trifle. Place a layer of pound cake at the bottom of a trifle bowl. Top with a layer of strawberries. Add some of the juices released by the strawberries. Sprinkle pistachios on top. Add a layer of pastry cream and then a layer of whipped cream. Repeat the process of layering ending with whipped cream.

Step 7

Decorate with quartered strawberries, whole strawberries, and pistachios. Drizzle some of the juices from the macerated strawberries on top. Serve.