Peach Trifle

Notes: • You can substitute canned pineapple for the peaches. • Sifting the egg yolks helps prevent a strong egg odor.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan, combine the condensed milk, heavy cream, sifted egg yolks, vanilla extract, and cornstarch dissolved in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth. Set aside to cool. Be careful not to let it cool too much, as if it cools too much, the mixture will harden before you can pour it into the glass dish.

Step 2

Cut the peaches into small cubes and set the syrup aside for later.

Step 3

In a large glass dish, spread half of the cream, then quickly dip the champagne cookies in the peach syrup and place them on top of the cream, add the peach cubes, spread the remaining cream, and finish with the shredded coconut mixed with a little milk.

Step 4

Refrigerate for at least 1 hour before serving.