Ingredientes para Strawberry Sugar Biscuit Trifle
- Refrigerated Buttermilk Biscuits
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Orange Liqueur
- Approximately 1 pint fresh strawberries
- 1/4 cup cornstarch
- Egg Yolks
- 3 cups whole milk
- Half And Half
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- Strawberry
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Strawberry Sugar Biscuit Trifle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Strawberry Sugar Biscuit Trifle
- **Prepare Sugar Biscuits:** Brush tops of 10 frozen biscuits (about 16 oz) with 2 tablespoons whipping cream.
- Sprinkle evenly with 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
- Place biscuits on a lightly greased baking sheet.
- Bake at 350°F (175°C) for 20 minutes, or until golden brown.
- Cool completely on a wire rack.
- Once cooled, cut biscuits in half horizontally.
- Brush cut sides evenly with 5 tablespoons orange liqueur or juice.
- **Prepare Trifle Custard:** In a heavy saucepan, whisk together 4 large eggs, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 3 cups whole milk, and 1 teaspoon vanilla extract.
- Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens (about 1 minute).
- Remove from heat and pour into a bowl. Place bowl in a larger bowl filled with ice water, whisking occasionally, until completely cool (about 2 hours). Chill completely in the refrigerator.
- **Assemble the Trifle:** Line the bottom of a 4-quart trifle bowl or similar serving dish with 8 biscuit halves.
- Arrange approximately 1 pint fresh strawberries, halved, around the lower edge of the bowl, leaving space between berries.
- Spoon one-third of the chilled custard evenly over the biscuit halves.
- Top with one-third of the remaining strawberry halves.
- Repeat layers twice, ending with a strawberry layer.
- Drizzle remaining orange liqueur or juice evenly over the top.
- Cover and chill for 3 to 4 hours, or overnight.
- **Prepare Whipped Cream:** In a chilled bowl, beat 1 cup heavy whipping cream until foamy. Gradually add 1/4 cup powdered sugar, beating until soft peaks form.
- Spread whipped cream over the trifle.
- Garnish as desired (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
137g
Fat
75g
Carbs
19g
