|Picture courtesy of Martha Stewart .com|
Serves 15 to 20 depending on portion size.
4 cups Milk
2 Envelopes English Custard Mix I use Birds
6 Tablespoons Sugar
TIP of The Day: After your custard is complete take the bowl and cover with saran wrap and place wrap directly on Custard so no skin forms.
Red White and Blue Trifle Ingredients:
2 Batches of Custard (directions listed above)
5 cups of Fresh Whipping Cream or 1 large can of Whipping Cream NOT WHIPPED TOPPING.
4 cups Raspberries
4 cups of blueberries
1 pound cake
Slice pound cake in ½ inch slices
Next place 1 slice of pound cake on top of Custard.
Next add about a ½ cup of Raspberries on top of Whipping Cream
Next add about a cup of Blueberries on top of Whipping Cream. You will see raspberries to right because I have not had the opportunity to make, however I made a trifle with just raspberries last year.
|Courtesy of Martha Stewart.com|
Let sit in refrigerator for 2 hours. Then Serve.
If you are looking for more great Red White and Blue Desserts go check it out at Martha Stewart.com