Yield: 4 to 6 servings
For the Almond Pastry Cream:
- 2 c Whole milk
- 3 Egg yolks
- 1/4 c Granulated sugar
- 2 T Cornstarch
- 1/4 c American Almond® almond paste
For the Dessert:
- 2-3 c Diced strawberries, about 1 pint cleaned fruit
- 3 T Orange marmalade, apricot or raspberry jam
- 2 T Orange liqueur or orange juice
- 1 c Heavy cream
- 1 T Diced candied ginger
- 8-12 Ladyfingers
- Fresh mint for garnish
- To make the almond pastry cream: Heat the milk over medium heat.
- While the milk warms, beat the egg yolks, sugar and cornstarch together with a stiff whisk until smooth.
- Break up the American Almond® almond paste then add it to the yolk mixture. Stir in the almond paste with the heavy whisk.
- Beat by hand until the mixture is smooth or at least until the paste is broken up into small lumps.
- Stir half of the warm milk into the yolk mixture. Then add it back into the pot of warm milk.
- Cook the mixture over medium-high heat, whisking constantly until the mixture thickens, approximately 2 minutes. Lumps of almond paste will dissolve while cooking.
- Stir the custard into a small bowl. Cover with plastic wrap then let it cool.
- While the custard cools, combine the diced strawberries with the marmalade and orange liqueur. Set aside.
- Whip the cream until it holds soft peaks. Fold in the candied ginger, if using.
- To assemble, select 4 to 6 stem glasses with a wide mouth, place one ladyfinger at the bottom of each glass. Spoon some of the juices from the strawberries over the ladyfingers then top each with a tablespoon or two of the berries.
- Add a generous spoonful of the whipped cream then about a ¼ cup of the almond custard. Repeat then top the last layer with a teaspoon of diced strawberries, some more of the whipped cream and a sprig of mint.
- Chill the strawberry almond trifle thoroughly for at least an hour before serving. The trifle can be refrigerated overnight before serving.
Make this trifle with any fruit in season such as peaches, raspberries or blueberries.