Layered Creamy Dessert Delight (Printable version)
A luscious layered creation featuring smooth custard, sponge cake, and whipped cream for special occasions or treats.
# What You'll Need:
→ Sponge Layer
01 - 7 oz store-bought or homemade sponge cake, sliced
→ Custard Cream
02 - 2 cups whole milk
03 - 1/2 cup granulated sugar
04 - 3 large egg yolks
05 - 3 tbsp cornstarch
06 - 1 tsp vanilla extract
07 - Pinch of salt
→ Whipped Cream
08 - 1 1/4 cups heavy cream, cold
09 - 2 tbsp powdered sugar
→ Toppings (optional)
10 - 1 3/4 oz fresh berries
11 - 2 tbsp chocolate shavings
12 - 2 tbsp chopped nuts
# Directions:
01 - Heat milk in a saucepan until just simmering. Whisk egg yolks, sugar, cornstarch, vanilla, and salt in a bowl. Gradually add hot milk to egg mixture, whisking constantly. Return to saucepan and cook over medium heat, stirring for 3–5 minutes until thickened. Remove from heat, cover with plastic wrap touching surface, and cool to room temperature.
02 - Beat cold heavy cream with powdered sugar in a chilled bowl until medium peaks form.
03 - Place half the sponge slices in a trifle dish or individual glasses. Spread half the custard over sponge, then a layer of whipped cream. Repeat with remaining sponge, custard, and whipped cream.
04 - Refrigerate for at least 1 hour to allow flavors to meld.
05 - Before serving, top with fresh berries, chocolate shavings, or chopped nuts as desired.
# Expert advice:
01 -
- It looks far more impressive than the effort it actually requires—your guests will be amazed.
- The balance of textures keeps you coming back for another spoonful, then another.
- Everything can be prepped ahead except the final garnish, which means less stress when company arrives.
02 -
- The tempering step is non-negotiable—rushing it or pouring too fast will scramble your eggs, and no amount of whisking will fix it afterward.
- The custard must be completely cool before you whip the cream, or the warmth will deflate those perfect peaks and turn everything into a puddle.
03 -
- A candy thermometer takes the guesswork out of tempering—aim for the milk to reach 160°F (71°C) before pouring into the yolks.
- If you're nervous about eggs, use pasteurized eggs or look for ready-made custard at the bakery counter and doctor it with a splash of vanilla.