Strawberry Rum Trifle

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1 c Heavy cream
6 Egg yolks
1/2 c Dark rum; divided
Sliced; and dusted with
2 tb Sugar
1/4 c Light rum
2 tb milk
36 Lady fingers -; (1 1/2-inch)
1/2 ts Vanilla extract
1 Twelve-ounce pound cake; cut
2 tb milk
3/4 c Milk; plus
1/2 c Sugar
1 c Strawberry jam
3 pt Strawberries; washed,
1 tb Cornstarch; dissolved in

Original recipe makes 10 servings



For custard sauce: In medium stainless-steel lined saucepan, over low heat, whisk yolks and 1/4 cup rum together. Add sugar, whisking until mixture is thick and lemon colored, about 2 to 3 minutes. When the mixture begins to thicken add 3/4 cup milk and cornstarch mixture. Continuing over medium/low heat cook, stirring constantly, until mixture thickens to a pudding like consistency, about 3 to 5 minutes (do not boil or mixture will separate). Remove from heat and stir continuously until slightly cooled. Transfer the warm custard to a clean, dry bowl, cover the top surface with a layer of plastic so that a skin doesnt form and refrigerate. When the custard has cooled for 1 to 2 hours combine the heavy cream and vanilla in a bowl and whip either by hand or using a stand mixer until firm. Fold half of the whipped cream into the custard and keep cold. Reserve the remaining whipped cream for the final decoration of the trifle. Combine the light rum and the strawberry jam. Brush the inside surface of the bowl lightly with this mixture to a thin film to act as adhesive for the lady fingers. Arrange the lady fingers, rounded sides outward facing, around the inside of a 12-cup glass compote dish or bowl. Line the bottom of dish with the remaining lady fingers, spoon in 2 tablespoons of the jam and smooth out into an even layer, covering the lady fingers as evenly and equally as possible. Spoon 1/3 of the custard sauce over strawberry jam layer. Top with half of the sliced strawberries. Cover the berries with single layer of pound cake slices. Using pastry brush, soak cake generously with the remaining 1/4 cup of dark rum. Carefully spoon another 1/3 of the custard over the cake. Repeat the layering process again with the remaining pound cake slices, rum, jam and berries. Cover with remaining custard, spreading evenly over top. Refrigerate 1 to 2 hours before serving. Decorate by topping with a thin layer of the remaining whipped cream. This recipe yields 10 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C02 broadcast 04-06-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 04-13-1998 Recipe by: Michael Lomonaco

Calories Per Serving: 521 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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