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1
In a large bowl toss together the cake scraps, simple syrup, and liquor to moisten the cake.
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2
In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Brown Sugar Whipped Cream, nuts and strawberries, repeating until the container is full, ending with whipped cream as the top layer.
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3
Cover tightly with plastic wrap.
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4
(Can be made a day in advance up to this point and is actually better if allowed to sit over night.)
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5
Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream and strawberries.
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6
Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10 to 15 minutes.
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7
Whisk the egg yolks and granulated sugar until light and fluffy.
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8
Add the cornstarch and whisk vigorously until no lumps remain.
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9
Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated.
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10
Whisk in the remaining hot milk mixture.
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11
Pour the mixture through a strainer back into the saucepan.
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12
Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
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13
Remove from the heat and stir in the butter.
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14
Let cool slightly.
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15
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
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16
Chill at least two hours.
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17
(The pastry cream can be made up to 24 hours in advance.
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18
Refrigerate until 1 hour before using.)
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19
Whip the cream and brown sugar until stiff.
