Easy Cheesecake Trifle with Summer Fruits

Method

• 1)

  1- Whisk egg yolks, sugar, cornstarch, ¼ cup cold milk, the vanilla extract and 1 tsp salt in a small bowl until combined.

• 2)

  Meanwhile carefully heat the 2 cups milk in a medium pot over medium heat.

• 3)

  Temper the egg yolk mixture by whisking in about 1/4 cup of the hot milk. Transfer the egg mixture back into the pot and cook on medium low while whisking constantly until bubbling and thickened, about 3 minutes. NB: be careful it will thicken very quickly! Keep whisking and getting into the bottom edges of the pot.

• 4)

  Reduce heat to low and continue to simmer, whisking, for a max of 1 min. Remove from heat, add butter and scraped vanilla seeds and whisk until butter is melted and pudding is smooth.

• 5)

  Scrape it into a large bowl and cover with plastic wrap, pressing directly onto surface to prevent a skin from forming. Chill until cold, about 30 minutes (or more).

• 6)

  In a medium bowl, mix the jam in with the chopped strawberries and sliced apricots. Keep aside.

• 7)

  Using an electric mixer on a stand alone mixer fitted with whisk attachment, whisk the cream on medium high until stiff peaks form, about 5 min. Don’t over beat. Transfer to a medium bowl and place in the fridge.

• 8)

  In the same bowl, beat the chilled pudding with Greek yogurt until smooth and glossy, about 45 seconds. It will look lumpy to start with. It will soon become creamy and smooth.

• 9)

  Stir one quarter of the whipped cream into the pudding to soften it, then gently fold in the remaining whipped cream without deflating it.

• 10)

  To assemble: Place a layer of cookies into the serving dish.

• 11)

  Spread some pudding on top of cookies.

• 12)

  Top with the fruits. Repeat layers until the ingredients are used up.

• 13)

  Decorate with extra berries and fruits. You can crush reserved cookies and sprinkle over if you like.

• 14)

  Cover and chill at least 6 hours before serving.

• 15)

  Can be prepared a day in advance.