Summer Berry Trifle | Cruise Scoop

Ingredients

• 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)