MAGGIANO'S LITTLE ITALY ITALIAN TRIFLE WITH SEASONAL FRUIT
Make and share this Maggiano's Little Italy Italian Trifle With Seasonal Fruit recipe from Food.com.
Provided by Cook4_6
Categories Dessert
Time 12h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pastry Cream:
- In a stainless steel pot, scald milk by heating until skin forms on top.
- Meanwhile, whisk together yolks and sugar well.
- Add cornstarch and whisk. Once milk is scalded, slowly pour into egg mixture while whisking.
- Once incorporated, pour back into pot and put over low heat while whisking. Cook mixture just until it gets thick and comes to a boil.
- Remove from heat immediately and pour into metal bowl. Whisk vanilla extract and cover directly with plastic wrap. Let cool several hours or overnight.
- In a small mixer, whip cream and sugar until stiff. Fold into cooled pastry cream mixture.
- Assembly:
- Mix all fruit together in a bowl.
- In a sundae glass, place one cake cube on the bottom.
- Top with two ounces of cream mixture. Top with two ounces of fruit plus place for more cubes of cake on top of cream mixture and press slightly.
- Top with three ounces of cream mixture.
- Reserve remainder of fruit as a garnish.
Nutrition Facts : Calories 491, Fat 32.2, SaturatedFat 19.4, Cholesterol 173.7, Sodium 68.6, Carbohydrate 48.3, Fiber 2.4, Sugar 40.8, Protein 5.6
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