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Strawberry Pistachio Trifle

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Florida crystals

Layers of pound cake, pastry cream, whipped cream, strawberries and crunchy pistachios create a delightful mélange of flavors. A refreshing no-bake summertime treat sweetened with homegrown Florida Crystals® Organic Raw Cane Sugar.

Prep Time
45
minutes
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Florida crystals
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Ingredients
Servings
10 servings
For the Pastry Cream
  • 2 cups whole milk
  • ½ cup Florida Crystals® Organic Raw Cane Sugar
  • Pinch of salt
  • 3 tablespoons cornstarch
  • 1 egg
  • 4 egg yolks
  • 4 tablespoons unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
For the Whipped Cream
  • 2 cups heavy whipping cream, cold
  • 2 tablespoons Florida Crystals® Organic Raw Cane Sugar
  • 2 teaspoons pure vanilla extract
For the Trifle
  • 2 pints fresh strawberries, quartered
  • 2 tablespoons Florida Crystals® Organic Raw Cane Sugar
  • 1 pound cake, cubed
  • ¼ cup pistachios, shelled
  • Whole strawberries for decoration
Instructions

Step 1

Prepare the pastry cream. In a medium saucepan, bring the milk, sugar, and salt to a simmer. Stir until the sugar is completely dissolved. Remove from heat.

Step 2

In a large bowl, whisk together the cornstarch, egg, and egg yolks. Whisk a little of the hot milk mixture into the egg mixture to temper the eggs. Slowly add the remainder of the milk and whisk until incorporated.

Step 3

Transfer this mixture back into the saucepan used to heat the milk. Bring the mixture to a boil. Stir constantly with a whisk to prevent lumps. Cook until the mixture thickens. Remove from heat and strain through a fine strainer into a bowl. Add butter and vanilla and mix until well incorporated. Cover the cream with plastic wrap, making sure it touches the cream so it doesn’t develop a skin. Refrigerate until completely cool.

Step 4

Combine the strawberries with the sugar and allow the strawberries to macerate and release juices.

Step 5

Prepare the whipped cream. In a large bowl, beat the cream, sugar, and vanilla. Whip until stiff peaks form. Reserve in the refrigerator.

Step 6

Assemble the trifle. Place a layer of pound cake at the bottom of a trifle bowl. Top with a layer of strawberries. Add some of the juices released by the strawberries. Sprinkle pistachios on top. Add a layer of pastry cream and then a layer of whipped cream. Repeat the process of layering ending with whipped cream.

Step 7

Decorate with quartered strawberries, whole strawberries, and pistachios. Drizzle some of the juices from the macerated strawberries on top. Serve.

Additional Tips:

Using the same ingredients, assemble individual serving dishes.