Mini Berry Trifles

Ingredients

• Custard:
• 3 egg yolks
• 1 1/3 cups (325 mL) milk
• 1/4 cup (50 mL) sugar
• 3 tbsp (45 mL) cornstarch
• 1 tsp (5 mL) grated orange rind
• Base:
• 2 cups (500 mL) cake cubes (such as pound cake)
• 1/2 cup (125 mL) Smuckers Pure Raspberry Jam
• 2 tbsp (30 mL) orange juice
• 1 cup (250 mL) fresh raspberries
• 1 cup (250 mL) whipping cream, whipped

Preparation

1. In bowl, whisk together egg yolks, 1/3 cup (75 mL) milk, sugar and cornstarch.
2. In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture.
3. Cook over low heat, stirring, until mixture is thickened, 3 to 5 minutes; remove from heat and whisk in orange rind until smooth.
4. Transfer to clean bowl and place plastic wrap directly on surface; chill for at least 30 minutes.
5. Divide cake between 6 (6 to 8 oz/170 to 250 mL) dessert dishes.
6. Whisk together jam and orange juice and drizzle evenly between dishes.
7. Reserve a few raspberries for garnish and place remaining on top cake layers.
8. Fold half whipped cream into cooled custard and divide between dishes; refrigerate remaining cream.
9. Chill until ready to serve, at least 1 hour. Garnish with reserved whipped cream and raspberries.