Selena Robins, Author

Looking for a deliciously layered dessert with an irresistible combination of cake, cream, and fruit, that will end any meal on a high note?

Then the following recipe is for you.

Trifle Parfait

Ingredients:

5 oz. milk
1/2 oz heavy cream
4 TBSP white sugar
6 large egg yolks, whisked
1 vanilla pod, split and seeds removed (or 2 tsp. of vanilla extract)
8 oz pound cake (or sponge cake), cubed, or you can also use lady finger cookies, cut in half, or any type of hard cookie that you enjoy
1 can peaches, sliced, light syrup
2 cups whipping cream, softly whipped

Directions:

Please note: For the custard, you can use store-bought box mix for the custard, eg. Bird’s Custard, instead of making the custard from scratch if you want to save time.

If you want to make your own custard, then they are included in the directions.

1. First thing you want to do is place the cake (or cookies) at the bottom of parfait cups, or large wine glasses, martini glasses, or even make one large trifle parfait, using a large glass bowl. You can get creative with the vessel to serve your parfait.
2. Pour the peach juice from the can of peaches over the cake, covering them well, then set aside while you make your custard.
3. Turn stove top to medium-low.
4. In a saucepan add milk and heavy cream and one teaspoon of sugar.
5. Bring to a gentle simmer. Once it is simmering, turn the heat to its lowest.
6. In a large heat-proof bowl, add the rest of the sugar and the egg yolks. Whisk egg yolks and sugar until light and creamy. The color should be a pale yellow.
7. Keep whisking and slowly pour the warmed milk into the egg mixture.
8. Strain the custard sauce through a fine sieve and then pour it back into the saucepan then add the seeds from the vanilla pod.
9. Over a low heat, stir constantly.
10. The custard will gradually thicken.
11. Keep whisking, and make sure the heat is on low, as you don’t want to burn your custard or have it look like curdles.
12. Once the custard is thickened, removed from the heat and pour through a sieve again.
13. Stir custard, so you don’t get a layer of skin on top.
14. Once custard has cooled, wrap the bowl with saran wrap and put it in the fridge until you are ready to assemble the parfait.
15. Add peach slices to each parfait cup.
16. Spoon custard evenly over the peaches in a thick layer.
17. Top off with whipped cream.