Fresh Fruit Trifle

Name: Fresh Fruit Trifle
Yield: Serves 8 to 10
Ingredients: 1 cup (5 ounces), unbleached all-purpose flour, plus extra for dusting the pan; 4 tablespoons (1/2 stick), unsalted butter; 1/2 teaspoon, salt; 6 , large eggs; 1 cup (7 ounces), granulated sugar; 1 teaspoon, vanilla extract; 1/2 cup, Grand Marnier; 2 1/4 cups (about 10 ounces), raspberries; 2 1/4 cups (about 12 ounces), strawberries, hulled and quartered; 2 1/4 cups (about 10 ounces), blueberries; 2 , kiwi, peeled, halved vertically and sliced into 1/4-inch half moons; 1 recipe, Pastry Cream, covered and chilled; 1 1/2 cups, heavy cream, chilled; 1 1/2 tablespoons, sugar; 1 1/2 teaspoons, vanilla extract

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Desserts or Baked Goods

Fruit Desserts

SERVES8 to 10

WHY THIS RECIPE WORKS

We opted for a sturdy and absorbent genoise, or French-style sponge cake, baked in a baking sheet to allow for easy portioning and layering into the trifle bowl. For soaking the cake, we liked Grand Marnier. We tried fresh fruits, jam, and ...

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