Get organic, homegrown sweetness
Get our organic sugars at a retailer near you, at a price that feels right!
Instructions
Step 1
Prepare the pastry cream. In a medium saucepan, bring the milk, sugar, and salt to a simmer. Stir until the sugar is completely dissolved. Remove from heat.
Step 2
In a large bowl, whisk together the cornstarch, egg, and egg yolks. Whisk a little of the hot milk mixture into the egg mixture to temper the eggs. Slowly add the remainder of the milk and whisk until incorporated.
Step 3
Transfer this mixture back into the saucepan used to heat the milk. Bring the mixture to a boil. Stir constantly with a whisk to prevent lumps. Cook until the mixture thickens. Remove from heat and strain through a fine strainer into a bowl. Add butter and vanilla and mix until well incorporated. Cover the cream with plastic wrap, making sure it touches the cream so it doesn’t develop a skin. Refrigerate until completely cool.
Step 4
Combine the strawberries with the sugar and allow the strawberries to macerate and release juices.
Step 5
Prepare the whipped cream. In a large bowl, beat the cream, sugar, and vanilla. Whip until stiff peaks form. Reserve in the refrigerator.
Step 6
Assemble the trifle. Place a layer of pound cake at the bottom of a trifle bowl. Top with a layer of strawberries. Add some of the juices released by the strawberries. Sprinkle pistachios on top. Add a layer of pastry cream and then a layer of whipped cream. Repeat the process of layering ending with whipped cream.
Step 7
Decorate with quartered strawberries, whole strawberries, and pistachios. Drizzle some of the juices from the macerated strawberries on top. Serve.
Additional Tips:
Using the same ingredients, assemble individual serving dishes.
