Maggiano's Little Italy Italian Trifle With Seasonal Fruit

Recipe by Cook4_6
READY IN: 12hrs 25mins




  • Pastry Cream:
  • In a stainless steel pot, scald milk by heating until skin forms on top.
  • Meanwhile, whisk together yolks and sugar well.
  • Add cornstarch and whisk. Once milk is scalded, slowly pour into egg mixture while whisking.
  • Once incorporated, pour back into pot and put over low heat while whisking. Cook mixture just until it gets thick and comes to a boil.
  • Remove from heat immediately and pour into metal bowl. Whisk vanilla extract and cover directly with plastic wrap. Let cool several hours or overnight.
  • In a small mixer, whip cream and sugar until stiff. Fold into cooled pastry cream mixture.
  • Assembly:
  • Mix all fruit together in a bowl.
  • In a sundae glass, place one cake cube on the bottom.
  • Top with two ounces of cream mixture. Top with two ounces of fruit plus place for more cubes of cake on top of cream mixture and press slightly.
  • Top with three ounces of cream mixture.
  • Reserve remainder of fruit as a garnish.