Spring Fruit Trifle

Ingredients: 

• 4 eggs
• 4 firm apples (such as Honeycrisp or Fuji)
• 1/2 cup raw almonds
• 2 cups whipping cream, divided
• 1/4 cup sugar, plus 1 teaspoon for whipped cream
• 1 1/2 tsp almond extract
• 1 tablespoon cornstarch
• 2-3 loaves of Mabel’s banana bread (see note)

Directions: 

1. Use two small bowls to separate the egg yolks from whites. Set the yolks aside for this recipe and the whites aside for a future recipe.

2. Core and chop the apple into small dice-sized cubes. Set aside. Roughly chop the almonds and set aside. 

3. Make the custard:

• In a small saucepan bring 1 cup of cream and 1 cup water to a boil. 
• Reduce the heat to medium-low, while whisking the liquid, add 1/4 cup sugar and 4 egg yolks. 
• Whisk in the almond extract and cornstarch. Continue to whisk until everything is well combined, about two minutes. 
• Remove the saucepan from heat and place the custard in the fridge to cool and thicken into a rich cream.

4. Make the whipped cream: 

• In a large mixing bowl with a hand mixer fitted or a stand mixer fitted with the whisk attachment, whip 1 cup of cold cream over medium and slowly add in a teaspoon of sugar. 
• Once the sugar is well combined, turn the speed up to  medium-high until glossy stiff peaks form. 
• Set the whipped cream aside in the fridge until you are ready to assemble your trifle.

5. Slice the banana bread into ½-inch thick slices.

6. In a large glass bowl (a 2-litre - 4-litre dish will work), begin with a layer of banana bread slices. Add a thin layer of fresh cut apple (1/3 of the bowl) and pour in 1/2 of the custard. Top with 1/2 of the whip cream. Repeat. Top everything with the last 1/3 of apple and sprinkle with chopped almonds before serving.

Note: Amount will depend on the size of your serving dish. If using a 2-litre dish or smaller, you will only need two loaves of banana bread.