| For pudding, put sugar, cornstarch, salt, cold milk, and egg yolks in saucepan. Wisk till smooth and cook over medium heat stirring often. As it thickens, stir constantly and bring to boil. Boil minute and take off heat. Add in butter and vanilla. Let set. If you want to, you can put plastic wrap over the surface to prevent a quotskinquot from forming on the surface of the pudding. Let the pudding cool to at least room temperature. Slice up the strawberries and put about /3 cup sugar on them. I believe it took about / to pounds of berries to yield the right amount of sliced berries. When ready to assemble the trifle, whip the cream with about / to /3 cup of sugar and a teaspoon vanilla. Whip till thick and fairly stiff, but don't over whip or you will get butter. Gather cake, pudding, fruits, and cream. Use a clear glass bowl or dish - this will be quite large, I use a glass cake cover - about quot across and 6quot deep. Cut the angel food cake in slices and divide into 3 portions for the three layers. Place one layer of angel food cake, the sliced strawberries, /3 of the pudding then /3 of the whipped cream. Next layer will be another layer of cake, /3 of the pudding, the blueberries, then the whipped cream. Blueberries go on top of the pudding so they don't get lost in the cake, whereas strawberries go on before the pudding so they don't make the pudding soggy. Anyway, next layer is the angel food cake, the rest of the pudding and the rest of the whipped cream. Red raspberries go on top of the whipped cream to complete the layers. Cool until serving. This is best prepared the same day that it is served. |
