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Strawberry-Sugar Biscuit Trifle




Source of Recipe


Southern Living 4/03






Recipe Introduction


When prepping for this recipe, make the custard first; then bake the biscuits, and prepare the fruit.





List of Ingredients



• Sugar Biscuits*
  
• 6 T orange liqueur or orange juice, divided
  
• 2 1/2 lbs strawberries, halved
  
• Trifle Custard**
  
• 1 1/2 cups whipping cream
  
• 1/4 cup plus 2 T powdered sugar
  
• Garnishes: strawberries, mint leaves
  






Instructions



1. Cut Sugar Biscuits in half; brush cut sides evenly with 5 T orange liqueur.
   
2. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon 1/3 of Trifle Cusard evenly over Sugar Biscuit halves; top with 1/3 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.
   
3. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.
   






Final Comments


*Sugar Biscuits:
1 (12 count) pkg frozen buttermilk biscuits, 2 T whipping cream, 1 T sugar, 1/4 tsp ground cinnamon
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 degrees for 20 minutes. Cool.
**Trifle Custard:
1 cup sugar, 1/3 cup cornstarch, 6 egg yolks, 2 cups milk, 1 3/4 cups half and half, 1 tsp vanilla extract
Whisk together all ingredients in a heavy saucepan. Bring to a boil over medium, 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.