Fresh Fruit Trifle

Method of Preparation

1. Whisk together all ingredients except the whipped cream until all powder is dissolved and mixture is uniform.
2. Allow to set in refrigerator for at least one hour.
3. Hand whisk pastry cream to result in a smooth texture. Gently fold in the whipped cream.
4. Set aside for assembly.

1. In the mixer, whisk together the almond flour and the sugar.
2. Combine the eggs and the PreGel Vanilla Velvet Traditional Paste (American Vanilla) - 48902. Add this to the mixer bowl and whip on high speed for 3 minutes.
3. On low speed, add the sifted flour and then the butter.
4. Bake in a frame at 160°C/320°F for about 20 minutes or until golden.
5. Cool completely and cut into small cubes.

1. In the bottom of desired glass, place a layer of the Almond Sponge cubes.
2. On top of the sponge, neatly arrange desired fresh fruit such as raspberries, blueberries, blackberries, peaches, and the like.
3. Using a piping bag fitted with a plain tip, pipe a generous layer of the Vanilla Diplomat Cream on top of the fruit.
4. Repeat the process by placing more sponge on top of the Vanilla Diplomat Cream, followed by more fruit, and then more cream until the glass is full.
5. Top the trifle with fresh whipped cream and fresh fruit, if desired.