Italian Rum Custard Strawberry Trifle
From “Great Lake Effects…Buffalo Beyond Winter and Wings”
- 6 eggs, beaten
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1-1/4 cups flour
- 1/2 cup sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 3-1/2 cups milk
- 2 egg yolks
- 2 Tablespoons butter, cut into 8 pieces
- 2 teaspoons vanilla extract
Beat the eggs until frothy. Add 3/4 cup sugar 2 Tbsp at a time, beating well after each addition. Beat for 3 minutes longer, scraping the bowl occasionally. Add 1/4 tsp salt, beating constantly until mixed. Sift 1/3 of the flour over the egg mixture and fold in.
Repeat the process until all the flour has been incorporated. Pour into a 9-inch greased and floured springform pan. Bake at 350 degrees for 40 minutes or until the cake tests done. Cool in the pan on a wire rack for 10 minutes. Loosen cake from side of pan with sharp knife; remove side of the pan. Remove the cake to a wire rack to cool completely.
Combine 1/2 cup sugar, cornstarch and 1/2 teaspoon salt in a saucepan. Whisk in the milk gradually. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes, stirring constantly. Remove from heat. Whisk the egg yolks in a bowl. Stir in 1 cup of the hot milk mixture, whisking constantly. Whisk the egg yolk mixture into the hot milk mixture.
Cook over low heat for 1 minute, stirring constantly. Pour into a medium bowl. Add the butter, stirring until melted. Stir in the vanilla. Press waxed paper onto the surface of the custard. Cool slightly. Chill in the refrigerator.
- 4 cups whipping cream
- 2 teaspoons unflavored gelatin
- 1/4 cup confectioners’ sugar
- 2 pints fresh strawberries
- 6 to 9 Tablespoons dark rum
Pour the whipping cream into a mixer bowl. Sprinkle with the gelatin. Stir in the confectioners’ sugar. Beat until stiff peaks form. Chill, covered, in the refrigerator.
Reserve 11 whole strawberries with stems and chill. Cut remaining strawberries into thin slices. Cut cooled cake horizontally into 3 equal layers. Brush top of each layer with 2 to 3 Tbsp of rum. Cut each layer into 1 x 2-inch fingers.
Repeat the process with another layer of cake fingers, 1/3 of custard, remaining strawberries and another 1/3 of the whipped cream. Top with the remaining cake fingers, the remaining custard and remaining whipped cream. Chill for 8 hours or longer. Pipe the reserved whipped cream into rosettes over the top of the trifle.
Arrange 10 of the reserved strawberries around the edge and 1 in the center.
SERVINGS: 10 (**That is if you can actually have normal size servings. It’s that good!!)