Layered Creamy Dessert (Print Version)

A luscious dish with layers of custard, sponge cake, and whipped cream offering a smooth, creamy texture.

# Recipe Ingredients:

→ Sponge Layer

01 - 7 oz store-bought or homemade sponge cake, sliced

→ Custard Cream

02 - 2 cups whole milk
03 - 7 tbsp 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 cold heavy cream
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 the milk in a saucepan until it reaches a gentle simmer. In a separate bowl, whisk egg yolks, sugar, cornstarch, vanilla, and salt until smooth. Gradually pour the hot milk into the egg mixture while whisking continuously. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until thickened, approximately 3 to 5 minutes. Remove from heat, cover the surface with plastic wrap to prevent a skin from forming, and allow to cool to room temperature.
02 - In a chilled bowl, beat the cold heavy cream with powdered sugar until medium peaks form, ensuring a light but stable texture.
03 - Place half of the sponge slices evenly at the base of a trifle dish or individual glasses. Spread half of the cooled custard over the sponge layer, then top with a layer of whipped cream. Repeat the sequence with the remaining sponge, custard, and whipped cream to form multiple layers.
04 - Refrigerate the assembled dessert for a minimum of 1 hour to allow the flavors to meld and the layers to set firmly.
05 - Just before serving, decorate the top with fresh berries, chocolate shavings, and chopped nuts as preferred to enhance visual appeal and flavor.

# Expert Advice:

01 -
  • It looks impressive but comes together with pantry staples and a little patience.
  • The creamy custard and soft sponge melt together in a way that feels indulgent without being heavy.
  • You can make it ahead and let it chill while you do other things.
02 -
  • Tempering the eggs by adding hot milk slowly is non-negotiable, or you'll end up with sweet scrambled eggs instead of custard.
  • Covering the custard with plastic wrap while it cools prevents that rubbery skin that nobody wants to eat.
  • Cold cream whips faster and holds peaks better, so chill your bowl and beaters if you have time.
03 -
  • Whisk the custard constantly while it's on the heat to avoid lumps and scorching on the bottom of the pan.
  • Let the custard cool completely before layering or it will melt the whipped cream and turn everything soupy.
  • Taste your whipped cream before assembling, you might want a little more sugar depending on how sweet your custard turned out.

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