My sister and I have started alternating Sunday dinner dessert responsibilities. I was really busy this weekend and wanted something that was easy to make but delicious. I made a simple chocolate sauce on the side so that people could choose to add it. This is great dessert for the spring holidays or an outdoor summer picnic. I had an angel food cake loaf sitting around needing to be used for something. This certainly looks impressive when you bring it out!
Ingredients
For the vanilla custard
2 cups of milk
2 tbsp of cornstarch
1/3 cup of sugar
2 eggs, lightly beaten
1 tsp of vanilla
For the whipped cream
2 cups of heavy whipping cream
3 tbsp of confectioner's sugar
1 1/2 tsp of vanilla
To assemble
Angel Food Cake, diced
1 pint of blueberries
8 oz of strawberries, hulled and sliced 4-5 sliced in half and reserved for the top
For the vanilla custard, whisk the milk, cornstarch and sugar in a small sauce pan and heat over medium until bubbles just start to form around the edges. The sugar can cause the bottom to burn so keep stirring gently. Meanwhile, whisk the 2 eggs in a separate bowl. Pour a small amount of the hot milk into the eggs, whisking continuously. Then slowly incorporate the rest of the milk, continuing to whisk. Pour the egg mixture back into the sauce pan and return to medium low heat. Cook for 3 minutes, whisking to prevent clumping, until thickened. In one last bowl, pour in the vanilla and then add the thickened mixture, straining if necessary. Stir to combine and then place in the freezer to cool, about 1 hour.
Next make the whipped cream by starting the cold cream in a stand mixer and letting it beat for about 30 seconds before adding in the confectioners sugar and vanilla. Beat until it reaches stiff peak stage.
Lastly, assemble by starting with 1/3 of the angel food cake to cover the bottom of the dish. Next spread 1/3 of the vanilla custard. Top the custard with 1/3 of the sliced strawberries and sprinkle with just under 1/3 of the blueberries (reserve some for the top). Top with 1/3 of the whipped cream and repeat until you have run out of ingredients and reached the top of your dish. Create a topper with the remaining halved strawberries and blueberries. Refrigerate for 2 hours and then serve.
Ingredients
For the vanilla custard
2 cups of milk
2 tbsp of cornstarch
1/3 cup of sugar
2 eggs, lightly beaten
1 tsp of vanilla
For the whipped cream
2 cups of heavy whipping cream
3 tbsp of confectioner's sugar
1 1/2 tsp of vanilla
To assemble
Angel Food Cake, diced
1 pint of blueberries
8 oz of strawberries, hulled and sliced 4-5 sliced in half and reserved for the top
For the vanilla custard, whisk the milk, cornstarch and sugar in a small sauce pan and heat over medium until bubbles just start to form around the edges. The sugar can cause the bottom to burn so keep stirring gently. Meanwhile, whisk the 2 eggs in a separate bowl. Pour a small amount of the hot milk into the eggs, whisking continuously. Then slowly incorporate the rest of the milk, continuing to whisk. Pour the egg mixture back into the sauce pan and return to medium low heat. Cook for 3 minutes, whisking to prevent clumping, until thickened. In one last bowl, pour in the vanilla and then add the thickened mixture, straining if necessary. Stir to combine and then place in the freezer to cool, about 1 hour.
Next make the whipped cream by starting the cold cream in a stand mixer and letting it beat for about 30 seconds before adding in the confectioners sugar and vanilla. Beat until it reaches stiff peak stage.
Lastly, assemble by starting with 1/3 of the angel food cake to cover the bottom of the dish. Next spread 1/3 of the vanilla custard. Top the custard with 1/3 of the sliced strawberries and sprinkle with just under 1/3 of the blueberries (reserve some for the top). Top with 1/3 of the whipped cream and repeat until you have run out of ingredients and reached the top of your dish. Create a topper with the remaining halved strawberries and blueberries. Refrigerate for 2 hours and then serve.
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