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Ingredients:
For the Vanilla Pudding:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
For the Trifle:
1 (8 oz) package ladyfingers or sponge cake, cut into cubes
2 ripe bananas, sliced
1 cup fresh pineapple, diced
1 cup fresh mango, diced
1 cup fresh strawberries, sliced
1 cup whipped cream (or store-bought whipped topping)
1/4 cup toasted coconut flakes (optional)
Directions:
1. Make the Vanilla Pudding: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
2. In a small bowl, whisk the egg yolks. Gradually add 1/2 cup of the hot pudding mixture to the egg yolks, whisking constantly. Pour the egg mixture back into the saucepan and cook for 2-3 minutes, stirring constantly, until thickened.
3. Remove from heat and stir in the butter and vanilla extract. Let the pudding cool slightly, then cover with plastic wrap (pressing it directly onto the surface) and refrigerate until chilled.
4. Assemble the Trifle: In a large trifle dish or glass bowl, layer half of the ladyfingers or sponge cake cubes. Top with half of the sliced bananas, pineapple, mango, and strawberries. Spread half of the vanilla pudding over the fruit. Repeat the layers.
5. Top with whipped cream and sprinkle with toasted coconut flakes if desired. Refrigerate for at least 2 hours before serving.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 40 minutes (including chilling)
Kcal: 320 kcal per serving | Servings: 8
