Ingredients
1 cup sugar2 tablespoons cornstarch1/4 teaspoon salt3 cups 2% milk6 large egg yolks2 teaspoons grated orange zest2 teaspoons vanilla extract1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes1/4 cup orange liqueur4 to 6 cups sliced peeled peaches or frozen unsweetened sliced peaches2 to 4 cups fresh blueberries1/2 cup sliced almonds, toastedSweetened whipped creamAdditional sliced peeled peaches and fresh blueberries
Preparation
In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour.
To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.
