Summer Fruit Trifle
"This is our Southern interpretation of the classic English dessert. We use the seasonal fruits available to us in the summer and layer them with old-fashioned sweet tea cakes that are as delicate as ladyfingers, velvety vanilla custard, and whipped cream...."
INGREDIENTS
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4 cups unbleached all-purpose flour
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5 large egg yolks
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4 teaspoons baking powder
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3 tablespoons cornstarch, sifted
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1 3/4 teaspoons fine sea salt
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2 cups whole milk
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1/2 cup buttermilk, at room temperature
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4 cups mixed fresh berries, such as strawberries, raspberries, blueberries, and blackberries
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1 tablespoon plus 2 teaspoons pure vanilla extract
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1 12-ounce jar raspberry jam
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10 1/2 tablespoons unsalted butter, at room temperature
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1/4 cup Chambord, sweet sherry, Grand Marnier, or kirsch (optional)
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2 1/2 cups plus 6 tablespoons sugar
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2 cups heavy cream
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2 large eggs
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1/4 cup confectioners’ sugar
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