posted by Mai 04-10-103 6:45 AM
Strawberry-Sugar Biscuit Trifle
To create Strawberry-Sugar Biscuit Trifle in a checkerboard pattern as shown in the photo, arrange strawberry halves around outside edge of dish, leaving space between. Then use an iced tea spoon to carefully spoon custard between the berries. When prepping for this recipe, make the custard first; then bake the biscuits, and prepare the fruit.
Sugar Biscuits (recipe follows)
6 tablespoons orange liqueur or orange juice, divided
2 1/2 pounds strawberries, halved
Trifle Custard (recipe follows)
1 1/2 cups whipping cream
1/4 cup plus 2 tablespoons powdered sugar
Garnishes: strawberries, mint leaves
Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuits halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuits halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.
Sugar Biscuits:
1 (12-count) package frozen buttermilk biscuits
2 tablespoons whipping cream
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Brush tops of frozen biscuits with whipping cream; sprinkle evenly with sugar and ground cinnamon. Place biscuits on a lightly greased baking sheet.Bake at 350° for 20 minutes. Cool
Trifle Custard:
1 cup sugar
1/3 cup cornstarch6 egg yolks
2 cups milk
1 3/4 cups half and half
1 teaspoon vanilla extract
Whisk together all ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk occasionally until cool. Chill completely, about 2 hours.