Martha Stewart Waffle-and-Strawberry Trifle

Martha Stewart Waffle-and-Strawberry Trifle is an easy make-ahead summer dessert that starts with frozen Belgian waffles instead of cake. Layer them with macerated strawberries, from-scratch vanilla pudding, and billowy whipped cream for a crowd.

This strawberry waffle trifle feeds 10, so it works for summer potlucks, cookouts, and backyard dinner parties alike. Straining the custard through a fine sieve is the one move that keeps every spoonful glossy and lump-free.

Martha Stewart Waffle-and-Strawberry Trifle

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Course: DessertCuisine: AmericanDifficulty: Easy

Crispy waffle cubes soaking up juicy strawberry syrup between layers of silky egg-yolk custard and stiff-peaked whipped cream that softens as it chills.

Ingredients

• 1/3 cup plus 3/4 cup sugar
  

• 3 tablespoons cornstarch
  

• 1/8 teaspoon fine salt
  

• 1 1/2 cups whole milk
  

• 2 cups heavy cream
  

• 2 large egg yolks
  

• 2 tablespoons unsalted butter
  

• 1 teaspoon pure vanilla extract
  

• 2 pounds strawberries, hulled and cut into 1/4-inch slices
  

• 8 ounces frozen Belgian waffles, toasted and cut into 1 1/2-inch pieces
  

Directions

• Make the pudding: Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, 1/2 cup cream, and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Strain and chill: Pour through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).
• Prepare the strawberries and cream: Toss strawberries with 1/2 cup sugar; let sit until fruit has released some juice, 20 minutes. Using an electric mixer, beat 1 1/2 cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.
• Assemble the trifle: In a large bowl or trifle dish, layer half the waffles, strawberries, pudding, and whipped cream; repeat. Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, KitchenAid 5-speed hand mixer, Anchor Hocking 104 oz glass trifle bowl with lid, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use homemade waffles instead of frozen?

Yes. Homemade waffles work well, but toast or lightly bake the pieces first so they hold their shape once the fruit juices soak in. Cut them into the same 1 1/2-inch cubes the recipe calls for.

How far ahead can I make this trifle?

You can assemble the full trifle up to one day before serving. The pudding alone keeps in the refrigerator for up to three days, so making it first and assembling later is also an option.

What can I use instead of heavy cream for the whipped topping?

Coconut cream chilled overnight whips to stiff peaks and works as a dairy-free swap. You can also use a stabilized whipped topping, though the texture will be slightly different from fresh whipped cream.

What is the best way to store leftover trifle?

Press plastic wrap directly against the surface and refrigerate for up to two days. The waffles will soften more over time, which many people actually prefer because the layers meld together.

Why did my custard come out lumpy?

Lumps usually form when the heat is too high or the whisking pauses. Straining through a fine-mesh sieve, as the recipe directs, removes every lump and gives the pudding a perfectly smooth, glossy texture.