Bigly Trifle

Ingredients

• 2 cupswhole milk
• 1/2 cupheavy cream (for custard)
• 1/2 cupgranulated sugar (for custard)
• 1vanilla bean, split (or 2 tsp vanilla extract)(real vanilla bean if you can swing it, the difference is real)
• 5large egg yolks
• 3 tbspcornstarch (for custard)
• 1/4 tspkosher salt (for custard)
• 2 tbspunsalted butter (for custard)
• 5 cupsmixed berries (strawberries, raspberries, blueberries)(frozen is fine if fresh look sad)
• 1/3 cupgranulated sugar (for berries)
• 1 tbspfresh lemon juice
• 1 large loaf (about 1 lb)pound cake (homemade or store-bought)(if store-bought, a good one, not the spongy one)
• 1/4 cupsweet sherry, Marsala, or orange juice(for moistening the cake — pick one)
• 1.5 cupsheavy cream, cold (for topping)
• 3 tbsppowdered sugar
• 1 tspvanilla extract (for topping)
• as neededfresh mint and extra berries (for garnish)

Steps

1. 1

   Make the custard: in a medium saucepan, combine milk, heavy cream, half the sugar, and the vanilla bean (scrape in the seeds and add the pod). Warm over medium heat until steaming. Remove from heat.

2. 2

   In a bowl, whisk egg yolks with the remaining sugar, cornstarch, and salt until pale and smooth.

3. 3

   Slowly whisk the warm milk into the yolks in a thin stream to temper. Then pour the mixture back into the saucepan.

4. 4

   Cook over medium-low heat, whisking constantly, until the custard thickens and just comes to a boil, 4-6 minutes. Remove from heat. Discard the vanilla pod. Whisk in the butter (and the extract if not using a bean).

5. 5

   Strain the custard through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and chill at least 2 hours, until cold.

6. 6

   Make the berries: hull and slice the strawberries; leave the others whole. Toss berries with granulated sugar and lemon juice in a bowl. Let sit 30 minutes, stirring once, until juicy.

7. 7

   Cut the pound cake into 1-inch cubes.

8. 8

   Whip the topping: beat the cold heavy cream, powdered sugar, and vanilla on medium-high speed until soft, billowy peaks form. Do not overwhip.

9. 9

   Assemble: in a large clear glass trifle bowl (or any 3-quart clear bowl), layer half the pound cake. Drizzle with half the sherry or juice. Spoon over half the berries with their juice. Spread on half the cold custard. Spread on a third of the whipped cream.

10. 10

    Repeat the layers: cake, sherry, berries, custard. Finish with the remaining whipped cream piled on top.

11. 11

    Cover and refrigerate at least 4 hours, ideally overnight. Garnish with fresh mint and extra berries just before serving.