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Creamy Cappuccino Frozen Dessert
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
Sunny Peach Trifle
Yield: Makes 8 to 10 servings
Ingredients:
2
cups cold milk
3/4
cups sugar
2
tablespoons cornstarch
4
egg yolks, beaten
1-1/2
teaspoons vanilla
2-1/2
cups thawed frozen nondairy whipped topping, divided
4
medium peaches, peeled and sliced
2
packages (3 ounces each) ladyfingers
1/4
cup rum
2
cups raspberries
Preparation:
1.
Combine milk, sugar and cornstarch in top of double boiler. Stir until combined; cover. Cook over boiling water 7 minutes; do not stir. Uncover; cook and stir 10 minutes. Add 1/3 milk mixture to egg yolks; blend well. Add egg mixture to remaining milk mixture; blend well. Cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Cool completely. Fold 1-1/2 cups whipped topping into custard; cover and chill.
2.
Reserve several peach slices for garnish. Layer 1/3 of ladyfingers in deep serving dish. Sprinkle with 1/3 of rum. Top with 1/3 of custard, 1/2 of peaches and 1/2 of berries. Repeat layers, ending with custard. Refrigerate until ready to serve. Top with reserved peach slices and remaining whipped topping.
This recipe appears in:
Trifles & Parfaits
