Fresh Fruit Trifle
English trifle is traditionally assembled in a large clear glass bowl, so that all the layers can be seen. We prefer to use fresh fruit, rather than the customary jam, but our trifle still conjures up images of Victorian English holidays. This dessert has a place in Italian cuisine also, where it is called Zuppa Inglese (English Soup). The variations are endless.
5 to 6 cups leftover pound cake, broken into slightly larger than bite-sized chunks
1 cup liqueur (brandy, sherry, rum)
2 cups Vanilla Custard Sauce
2 cups fresh fruit (peaches, oranges, cherries, berries)
2 cups heavy cream, whipped with
1/2 teaspoon pure vanilla extract and maple syrup, honey, or powdered sugar to taste
Prepare the fresh fruit. Peel, pit, and slice peaches. Peel, seed, and section oranges. Pit cherries.
Gaze fondly upon labor-free berries.
Using a large bowl or individual dessert cups, arrange a layer of pound cake chunks on the bottom.
Pour some of the liqueur over the cake and allow it to soak in. Spoon the custard over that and then sprinkle on the fresh fruit.
Layer everything again using all the ingredients. Top with whipped cream and decorate with more fruit. Chill.