This traditional English trifle is layered with sliced strawberries, orange flavored sponge cake, English custard, and orange-infused whipped cream. Topped with a shaving of dark chocolate.
In a medium saucepan, stir together the milk and 1 tablespoon of sugar over medium heat bring to a boil.
While the milk is coming to a boil, in a mixing bowl, whisk together the egg yolk and egg.
Stir together the other 1 tablespoon sugar and cornstarch, then stir into the eggs until smooth.
Whisk 1/3 cup of the hot milk into the egg mixture. This will temper the eggs and stop them from curdling or cooking.
Add the rest of the milk slowly to the egg mixture while whisking.
Return the mixture to the saucepan, over low heat stir the mixture constantly stirring so the eggs don't burn on the bottom of the pan, until thickened.
Once the custard has thickened, remove from the heat.
Stir in the vanilla and mix until well incorporated.
Add a little red food coloring to make the custard pink, if desired.
For the Trifles:
To a mixing bowl or stand mixer bowl, add the heavy cream (make sure the cream is cold, it will whip faster) orange zest and teaspoon of orange juice. Whisk (or whip with the whisk attachment) until stiff peaks form. Set aside.
To a small bowl, add the cake squares and pour the orange juice evenly over them so the cake soaks up the juice.
Take 2 tall dessert glasses and place an even layer of cake squares into the bottom of each.
Top with a layer of strawberries around the edge so they look pretty from the outside, then pipe whipped cream in an even layer, then an even layer of custard. Repeat starting over with sponge until the glass is full ending with whipped cream
Garnish by shaving the dark chocolate using a vegetable peeler.