Earl Grey Custard Trifles
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Earl Grey Custard Trifles

  • Prep Time
    15 minutes
  • Cook Time
    10 minutes
  • Serves
    12
  • Experience
    Medium

Ingredients

  • 12 egg yolks
  • 1 cup (250 mL) Lantic Brilliant Yellow Sugar
  • 3 tbsp (45 mL) cornstarch
  • 4 1/2 cups (1.125 L) whole milk
  • 6 Earl Grey tea bags
  • 6 tbsp (90 mL) butter
  • 1 tbsp (15 mL) vanilla extract, divided
  • 1 1/2 cups (375 mL) 35% whipping cream
  • 1 1/2 cups (375 mL) chopped soft ladyfingers (about 20 ladyfingers)
  • 2 1/4 cups (550 mL) raspberries
  • 3 tbsp (45 mL) dark chocolate shavings

Directions

  1. Whisk together egg yolks, sugar and cornstarch until light.
  2. In saucepan set over medium heat, heat milk and tea bags until steaming; remove tea bags.
  3. Whisk some of the hot milk into egg mixture. Return mixture to saucepan; cook, whisking constantly for 6 to 8 minutes or until thickened.
  4. Remove from heat; stir in butter and 2 tsp (10 mL) vanilla. Let cool. Place plastic wrap directly on surface and let cool completely.
  5. In KitchenAid stand mixer with whisk attachment, whip cream with remaining vanilla until soft peaks form.
  6. Layer ladyfingers, custard, raspberries and cream into 1 cup (250 mL) Mason jars. Sprinkle with chocolate shavings. Refrigerate for at least 4 hours or overnight.

Tips

  • For a tiramisu-style trifle, omit tea bags. Combine 3 tbsp (45 mL) coffee liqueur with 3 tbsp (45 mL) espresso. Drizzle over ladyfingers. Top each dessert with chocolate shavings and dust with cocoa powder.
  • If desired, make the dessert ahead and keep refrigerated until serving.
  • If you don’t have Mason jars, make one large trifle in a glass bowl and serve it family-style.

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