Cupids Valentine Trifle - Kraft Recipes Top
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Cupids Valentine Trifle

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  • In a medium saucepan, combine 2 cups heavy cream, half-and-half and vanilla. Over a medium-high heat bring the mixture to a gentle boil. Remove from heat.
  • In a large bowl, whisk the egg yolks and the sugar until thick, about 5 minutes. Gradually add 1 cup of the hot cream mixture into the yolk mixture and whisk until well incorporated. Return the yolk mixture to the saucepan and cook, over a medium heat, until it forms a custard, about 5 - 7 minutes. Remove from the heat and strain into a clean bowl set in an ice bath to cool quickly. Add the kirsch and stir to blend.
  • Cover with plastic wrap, pressing down on the surface of the custard to prevent a skin from forming, and refrigerate until cool, at least 4 hours (can be prepared 2 days in advance).
  • Place 1/2 of the cake cubes in the bottom of a 3 - 4 quart trifle bowl. Cover the cake cubes with 1/2 of the creme anglaise and arrange the dark sweet cherries over the creme. Repeat layering with remainder of cake, creme anglaise and Royal Anne cherries. Set aside.
  • Using a chilled bowl and chilled beaters, whip the remaining 2 cups of heavy cream with the powdered sugar until stiff peaks form. Spread 2/3 of cream over the top of the trifle. Spoon the remaining cream into a pastry bag fitted with a large star tube. Pipe rosettes around outside edge of trifle. If desired, garnish with maraschino cherries.
  • Cover top of trifle with plastic wrap and refrigerate for 2 - 3 hours before serving.

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