Blackberry Peach Trifle

INGREDIENTS

For pudding:
2 cups whole milk
½ cup granulated sugar
¼ teaspoon Diamond Crystal® Baking Salt
4 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1 cup heavy cream
For filling:
2 cups blackberries, plus extra for garnish
3 peaches, peeled, pitted and cut into 1-inch slices, plus extra for garnish
¼ cup granulated sugar
1 tablespoon lemon juice
For assembly:
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon pure vanilla extract
1 vanilla pound cake, cut into 1-inch cubes

DIRECTIONS

For pudding:

Whisk together milk, sugar and baking salt in medium sauce pan over medium heat until smooth. Cook, stirring constantly, until mixture comes to a gentle boil, about 5-7 minutes.
Whisk egg yolks and cornstarch in large separate bowl until smooth. Gradually add hot milk to egg mixture, whisking constantly until combined. Slowly pour egg mixture back into sauce pan, whisking constantly. Cook for an additional 2-3 minutes until thickened.
Strain mixture through fine mesh sieve into large bowl to remove any lumps. Add butter and vanilla, stirring until incorporated. Cover tightly with plastic wrap, pressing directly to pudding’s surface to prevent skin from forming. Refrigerate for 2 hours, or until completely chilled. Whip heavy cream in large bowl until stiff peaks form, about 1 minute. Fold whipped cream into pudding until just combined. Keep refrigerated until ready to use.
For filling:

Combine blackberries, peaches, granulated sugar and lemon juice in medium bowl, tossing gently to coat. Let mixture sit for about 15 minutes before assembling. For assembly: Whip cream, powdered sugar and vanilla in large bowl with hand mixer until stiff peaks form.
Layer 1/3 of pound cake cubes into bottom of large serving bowl or trifle dish. Top evenly with 1/3
of fruit filling and 1/3 of pudding. Repeat layers with remaining ingredients. Top with whipped
cream. Garnish with mint and serve!