Maggiano's Little Italy Italian Trifle with Seasonal Fruit Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Maggiano's Little Italy Italian Trifle with
3/4 cup whole milk
1/4 cup superfine sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup cubed pineapple
1 cup grapes
1 cup blueberries
1 cup strawberries
1 cup orange segments (from 6 oranges)
2 cups heavy cream
3 3/4 ounces superfine sugar
1 loaf pound cake
6 mint sprigs
Pastry Cream: In a stainless steel pot, scald milk by heating until
skin forms on top. Meanwhile, whisk together yolks and sugar well.
Add cornstarch and whisk. Once milk is scalded, slowly pour into egg
mixture while whisking. Once incorporated, pour back into pot and
put over low heat while whisking. Cook mixture just until it gets
thick and comes to a boil. Remove from heat immediately and pour
into metal bowl. Whisk vanilla extract and cover directly with
plastic wrap. Let cool several hours or overnight.
In a small mixer, whip cream and sugar until stiff. Fold into cooled
pastry cream mixture.
Assembly: Mix all fruit together in a bowl. In a sundae glass, place
one cake cube on the bottom. Top with two ounces of cream mixture.
Top with two ounces of fruit plus place for more cubes of cake on
top of cream mixture and press slightly. Top with three ounces of
cream mixture and then cover with plastic wrap.
Reserve remainder of fruit as a garnish.
Source: WXIA 11, Atlanta Maggiano's
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