Summer Berry Trifle (Crystal)

1 3/4 cups (420 ml) whole milk; divided

1/2 cup (100 grams) sugar

3 tablespoons (28 grams) cornstarch

Small pinch salt

3 large egg yolks

2 tablespoons (30 grams) unsalted butter, cut into 1/2-inch pieces and chilled

2 teaspoons (10 ml) vanilla extract

1 teaspoon (5 ml) orange zest

10 ounces (300 ml) raspberry jam

1 teaspoon (5 ml) vanilla extract

1/2 pound (227 grams) strawberries, hulled and cut into 1/4-inch pieces,

6 ounces (170 grams) blackberries, large berries halved crosswise

6 ounces (170 grams) raspberries

1 cup (250 ml) heavy cream

1 tablespoon (13 grams) confectioner’s sugar

1 tablespoon plus 1 teaspoon (20 ml) vanilla extract

1 Pound cake, diced into small squares (your favorite recipe or store bought)

Optional garnish: Toasted coconut or toasted sliced almonds

Heat 1 ¼ cups (300 ml) milk in medium saucepan over medium heat until just simmering. While milk is heating up, whisk sugar, cornstarch, and salt together in medium bowl. Whisk remaining ½ cup (125 ml) milk and egg yolks into sugar mixture until smooth. Remove milk from heat. Whisking constantly, slowly add hot milk to sugar mixture to temper. Return saucepan to medium heat and cook, whisking constantly.  The mixture will start to become very thick after 4 to 7 minutes. Remove pan from heat; whisk in butter, vanilla, and orange zest until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours. Mixture can be made the night before.

Place jam in small saucepan and bring to a gentle simmer. Add vanilla and mix in. Let cool. Place prepared fruits in a bowl and pour cooled jam mixture over and gently fold to mix.

Using stand mixer fitted with whisk, combine heavy cream, sugar, and vanilla extract on medium-low speed until foamy (about 1 minute). Increase speed to high and whip until soft peaks form (1 to 2 minutes).

When it comes to assembling, you can use a large trifle bowl or individual glasses (as pictured above). Start assembly with a layer of fruit, top with a layer of pastry cream, then a layer of cake. Repeat. Finish with a layer of the vanilla whipped cream. Garnish with toasted coconut or toasted sliced almonds.