When I think of romantic desserts, strawberries often come to mind. In this simple trifle, the sweetness of the berries is spiked with orange liqueur, and they are combined with ladyfingers mixed with a richly flavored vanilla custard sauce and a lightly sweetened whipped cream. The result is a delight to look at and to eat. Best yet, because the vanilla custard sauce needs time to chill, you can make it in the morning or even the day before—and put the rest together on the afternoon you want to serve it. I like to make this in individual wine goblets, but you can make this in a traditional trifle bowl if you’re serving a crowd. Either way, this is a beautiful and simple to make dessert for the people you love. Happy Valentine’s Day!
Strawberry and Vanilla Trifle in a Glass
Serves 4 in medium-sized wine goblets
Ingredients:
1 package ladyfingers
1 pound fresh strawberries, rinsed and sliced
2 tablespoons Cointreau or other orange-flavored liqueur
1 recipe vanilla custard sauce (see below)
1 cup whipping cream
2 tablespoons confectioner’s sugar
Sprigs of mint for garnish, optional
Preparation:
In a glass bowl, gently combine the strawberries and Cointreau and set aside. Tear or cut the ladyfingers into small bite-size pieces. Add them to the bowl of vanilla custard sauce and mix together (don’t worry when this mixes together into a sort of mush) In a small mixing bowl, combine the whipping cream and confectioner’s sugar and using a hand or a stand mixer, whip until soft peaks form.
In pretty wine glasses, layer the ladyfinger and custard sauce mixture, strawberries and whipped cream. Repeat and then garnish the top with a strawberry slice and a spring of mint if you have it. Chill until ready to serve, at least 30 minutes and up to a few hours.
Vanilla Custard Sauce
Makes almost 2 cups
Ingredients:
1 ½ cups half and half
1 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup sugar
Preparation:
Pour the half and half into a medium saucepan. Scrape the seeds from the vanilla bean and add them to the pan, then add the bean itself. Heat until just barely simmering, then turn the heat off, cover and let stand for 30 minutes to let the vanilla flavor really permeate the cream.
In a medium size mixing bowl, whisk together the egg yolks and sugar until well combined. Add the half and half mixture and whisk together. Pour the combined mixture back into the saucepan and heat over low heat stirring frequently, for about 5 minutes or until it has thickened enough to leave a stripe on the back of a wooden spoon when a finger is drawn across it. Pour the sauce into a bowl and chill it uncovered in the refrigerator until cold. (2 hours or more) Just before using, remove and discard the vanilla bean.
