Strawberry trifle
Print recipe
  1. Bring 750 mL of milk, the cream, pinch of salt and sugar to a boil.
  2. Take the remaining 50 mL of milk and stir with the egg yolks and cornstarch to a paste without lumps.
  3. When the milk/cream boils, add the cornflour paste to it and stir well.
  4. Bring back (on low heat) to a boil while stirring with whisk until it thickens.
  5. Turn off the heat and add the vanilla extract.
  6. Mix it again thoroughly.
  7. Let it cool down to room temperature (put a plastic sheet on the custard to prevent skin forming).
  8. Cut the cake into thin slices and spread it on the outside and bottom of the bowl as a cover.
  9. Pour some syrup from the peaches on the cake slices.
  10. Cut the peaches into slices and spread over the cake bottom.
  11. Pour the cooled custard on the peaches.
  12. Wash the strawberries, remove the crown and quarter.
  13. Spread the strawberries over the top of the custard.
  14. Sprinkle some pecans in the middle.
  15. Allow to stand for at least 1 hour (in the refrigerator) , so that the flavors can optimize.


  • Trifle bowl
  • Plastic wrap.

This post is also available in: Dutch