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RHUBARB AND STRAWBERRY TRIFFE
Serves: 8 to
3 cups rhubarb, cleaned
3 cups strawberries, sliced
1 cup sugar
rhubarb, strawberries and sugar in a saucepan. Cook over medium heat until
medium thick, about 15 minutes.
6 large egg yolks
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 tablespoons dark rum or Grand Marnier (optional)
mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire
whisk until the mixture turns into a lemon color. Add the vanilla and blend
In a saucepan, bring the milk to a boil. Gradually pour over egg
mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The
custard should not boil. Pour the custard through a fine strainer into a mixing
bowl. Cool to room temperature, stirring occasionally to maintain smoothness.
Top with wax paper to prevent skin formation and let cool completely.
10" sponge cake or angel cake cut into 1/2 inch cubes
2 cups whipped cream
Arrange one half of the sponge cake cubes into a trifle bowl.
Add 1/3 of the custard. Top that with 1/3 of the rhubarb. Do this again: cake,
custard, rhubarb. Finally end with custard, rhubarb. Top the whole thing with