STRAWBERRY-SUGAR BISCUIT TRIFLE

Strawberry-Sugar Biscuit Trifle image

Provided by Bev I Am

Categories Dessert

Time 6h20m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 (12 count) package frozen refrigerated buttermilk biscuits
2 tablespoons whipping cream
1 tablespoon sugar
1/4 teaspoon ground cinnamon
6 tablespoons orange liqueur or 6 tablespoons orange juice, divided
2 1/2 lbs strawberries, halved
1 cup sugar
1/3 cup cornstarch
6 egg yolks
2 cups milk
1 3/4 cups half-and-half
1 teaspoon vanilla extract
1 1/2 cups whipping cream
6 tablespoons powdered sugar
strawberry

Steps:

Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen biscuits with whipping cream; sprinkle evenly with sugar and ground cinnamon.
Place biscuits on a lightly greased baking sheet.
Bake at 350° for 20 minutes.
Cool.
Set aside.
Prepare Trifle Custard (recipe#59865): Whisk together all ingredients in a heavy saucepan.
Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened.
Remove from heat.
Place pan in ice water; whisk occasionally until cool.
Chill completely, about 2 hours.
To Put Together Strawberry Sugar Biscuit Trifle:.
Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons of orange liqueur/juice.
Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves.
Arrange strawberry halves around lower edge of bowl.
Spoon one-third of Trifle Custard evenly over Sugar Biscuits halves;
Top with one-third of remaining strawberry halves.
Repeat layers twice, ending with strawberry layer.
Drizzle remaining orange liqueur/juice evenly over top.
Cover and chill 3 to 4 hours.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Spread over trifle; serve immediately.
Garnish, if desired.
Serves 10-12.