Fruit Trifle

Author: Debbie Leaper

Ingredients

• $1$ package ladyfingers or equivalent in leftover angel food cake
• $2$ cups fresh or canned fruit, including strawberries
• $\frac{1}{4}$ cup raspberry jam
• $\frac{3}{4}$ cup heavy cream, stiffly whipped
• For Custard:
  • $1\frac{1}{2}$ tablespoons cornstarch
  • $2$ cups milk
  • $\frac{1}{4}$ cup sugar
  • $1$ teaspoon vanilla
  • $3$ egg yolks, beaten to mix

Instructions

• Spread ladyfingers with raspberry jam and place on bottom of a glass bowl.
• Drain fruit and spoon $\frac{1}{2}$ cup over cake.
• If fresh fruit is used and has no juice, use orange juice or sherry, or a combo.
• Spread fruit on top.
• For custard, mix cornstarch with $\frac{1}{4}$ cup milk.
• Heat remaining milk with sugar and, when boiling, stir in cornstarch off the heat.
• Cook the mixture, stirring constantly, until it thickens and simmer $2$ minutes.
• Take from the heat and beat in the vanilla and egg yolks.
• Pour custard over the fruit in the bowl and chill to set.
• Just before serving, spread the whipped cream over the custard.