Cynthia Ferich

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Vanilla Pudding Berry Trifle on FOX 46 Charlotte

May 21, 2017 By Cynthia Ferich

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Vanilla Pudding Berry Trifle

Pudding:

5 cups whole milk

1 cup sugar

½ cornstarch

½ teaspoon salt

2 whole eggs, lightly beaten

2 egg yolks, lightly beaten

1 whole vanilla bean, split and seeded OR 3 teaspoons vanilla extract

3 Tablespoons butter

8 oz. Mascarpone Cheese

***

5 cups mixed berries (strawberries, blueberries, raspberries, blackberries) tossed with 3 tablespoons sugar

***

1 Whole Angel Food Cake, sliced horizontally into 3 rings for layering

***

1 pint heavy whipping cream, whipped with and electric mixer

1/3 cup confectioners’ sugar

In a medium-size pot, mix together the sugar, cornstarch and salt.  Add 1 cup of milk, eggs and egg yolks. Whip with a whisk until well-combined. Add remaining milk, scraped vanilla beans, vanilla pod and cook on medium heat, whisking constantly until thick and bubbly. Remove from heat and add butter and mascarpone cheese.  Stir until the butter and cheese is combined and melted through.  Cool.  Remove vanilla bean pod and discard.

While pudding is cooling, whip heavy whipping cream, adding confectioners’ sugar until stiff peaks form.  Chill.

Combine berries with sugar and set aside.

To assemble trifle, in a clear glass bowl, lay one ring of angel food cake down and add a layer of berries.  Top with berries and a layer of vanilla pudding.  Repeat two more times ending with a layer of whipped cream and decorate with berries.  Chill for at least 4 hours.  Serve cold.  DIG IN!

Great Joining You! Jason Harper, Page Fehling at FOX 46 Charlotte It’s Always a GOOD DAY 🙂 Thanks so much!


 

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Filed Under: Desserts, Television Tagged With: best dessert recipes, Charlotte, chef cynthia ferich, Chef Cynthia Goch, cynthia ferich chefs of charlotte, Cynthia Ferich Cooks, Cynthia Ferich Cooks on Fox 46 Charlotte, Cynthia Ferich Facebook, Cynthia Ferich Instagram, cynthia ferich personal chef, fox 46 charlotte recipes, national vanilla pudding day, NC, recipes fox46charlotte, uspca, vanilla pudding

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

Purchase YOUR copy of MaMa Mia Cucina

Recent Blog Posts

  • Strawberry Muffin Recipe
  • Hot Fudge Sauce
  • Italian Greens and Beans Recipe
  • Banana Bread Recipe

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Testimonials

I met Cynthia and was immediately taken in by her charm and passion for cooking. She presented me … Read More

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