4th of July Berry Fruit Trifle uses BASIC PASTRY CREAM as the base . . .

The trifle is finished. The table is set. Two salads are made. Baked beans are in the crockpot. And, Barry is smoking ribs! Let the festivities begin!

4th of July Berry Fruit Trifle 
Note: Vary the amounts of cake, fruit and pastry cream to suit your needs. 
Vanilla cake, cut into chunks (I used leftover Good Ole' Vanilla Cupcakes that hadn't been frosted, or use pound cake, even angel food cake)
Strawberries, sliced
Blueberries
Basic Pastry Cream -- recipe follows

Layer the following into a straight sided clear dish:
   Chunks of cake
   Sliced strawberries
   Blueberries
   Half of Basic Pastry Cream
Repeat.
Decorate top with sliced strawberries and blueberries.
Serve with whipped cream if desired.

Basic Pastry Cream    Makes about 2 1/2 cups
2 cups milk
1/4 cup granulated sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup granulated sugar
2 tablespoon butter
1 teaspoon vanilla

1. Add milk and 1/4 cup sugar to a heavy saucepan. Bring almost to a boil over medium heat.
2. Meanwhile, in a bowl, whisk together egg yolks, egg, cornstarch and 1/3 cup granulated sugar.
   
3. Drizzle about 1/3 to 1/2 of the hot milk into the egg mixture, whisking constantly as this is done   — this tempers the egg mixture and avoids curdled or scrambled eggs.

   

   Egg mixture after part of the hot milk has been added.

4. Add tempered egg mixture to the remaining milk; continue to cook (medium heat) and whisk until the mixture thickens.
   
5. Remove from heat and add butter and vanilla.
6. Cool and refrigerate, placing a sheet of plastic wrap over the surface of the pastry cream to prevent a skin from forming.

Recipe without photos . . .
Basic Pastry Cream    Makes about 2 1/2 cups
2 cups milk
1/4 cup granulated sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup granulated sugar
2 tablespoon butter
1 teaspoon vanilla

1. Add milk and 1/4 cup sugar to a heavy saucepan. Bring almost to a boil over medium heat.
2. Meanwhile, in a bowl, whisk together egg yolks, egg, cornstarch and 1/3 cup granulated sugar.
3. Drizzle about 1/3 to 1/2 of the hot milk into the egg mixture, whisking constantly as this is done   — this tempers the egg mixture and avoids curdled or scrambled eggs.
4. Add tempered egg mixture to the remaining milk; continue to cook (medium heat) and whisk until the mixture thickens.
5. Remove from heat and add butter and vanilla.
6. Cool and refrigerate, placing a sheet of plastic wrap over the surface of the pastry cream to prevent a skin from forming.
   
   

   

   The table is set.