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Strawberry-Sugar Biscuit Trifle




Source of Recipe


Macklinda


Recipe Introduction


To create Strawberry-Sugar Biscuit Trifle in a checkerboard pattern as shown in the photo, arrange strawberry halves around outside edge of dish, leaving space between. Then use an iced tea spoon to carefully spoon custard between the berries. When prepping for this recipe, make the custard first; then bake the biscuits, and prepare the fruit.




List of Ingredients




Sugar Biscuits **
6 tablespoons orange liqueur or orange juice, divided
2 1/2 pounds strawberries, halved
Trifle Custard***
1 1/2 cups whipping cream
1/4 cup plus 2 tablespoons powdered sugar

Garnishes: strawberries, mint leaves

Sugar Biscuits **

1 (12-count) package frozen buttermilk biscuits
2 tablespoons whipping cream
1 tablespoon sugar
1/4 teaspoon ground cinnamon


Trifle Custard***

1 cup sugar
1/3 cup cornstarch6 egg yolks
2 cups milk
1 3/4 cups half and half
1 teaspoon vanilla extract



Recipe



Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuits halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuits halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

Brush tops of frozen biscuits with whipping cream; sprinkle evenly with sugar and ground cinnamon. Place biscuits on a lightly greased baking sheet.Bake at 350° for 20 minutes. Cool

Whisk together all ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk occasionally until cool. Chill completely, about 2 hours.