CHERRY BERRY TRIFLE By Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• Ingredients
• Pastry cream:
• 3 u00bd cups whole milk, divided
• 5 large egg yolks
• u00bd cup plus 2 tablespoons granulated sugar
• 5 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• Pinch kosher salt
• 2 teaspoons vanilla extract
• Cherry compote:
• 1 u00bd pounds fresh, whole cherries
• u00be cup granulated sugar
• 2-3 strips lemon peel
• 1 u00bd teaspoons almond extract
• Trifle assembly:
• 1 pound of prepared cake (neutral-flavored): angel food cake or pound cake
• u00bd pint fresh raspberries
• 2 each, u00bd pints fresh blackberries
• 10 ounces heavy cream (very cold)
• 1/3 cup confectioneru2019s sugar, sifted