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1
In a bowl, combine the strawberries with the superfine or granulated sugar and 1 tablespoon of the orange juice.
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2
Cover and refrigerate for at least 1 and up to 3 hours.
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3
In another bowl, toss the sliced bananas with the remaining 3 tablespoons orange juice.
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4
Cover and refrigerate for up to 1 hour.
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5
Cut each 3-inch piece of brownie in half horizontally.
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6
Place the bottom halves, cut side up, in the bottom of 6 individual glass dessert bowls.
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7
Arrange about 1/4 cup each of the bananas and strawberries over each brownie portion.
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8
Top with about 1/4 cup of the vanilla pudding.
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9
Arrange another brownie half over each pudding layer and repeat layering with the fruit, drizzling the fruit with any juices that remain in the bowls.
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10
Top with the pudding and drizzle about 2 tablespoons of cooled chocolate sauce over the top of each portion.
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11
To make the sweetened whipped cream, in a large bowl, beat the cream until frothy and starting to thicken.
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12
Beat in the confectioners' sugar and continue beating until thickened and soft peaks form, about 2 minutes.
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13
Spread 1/3 to 1/2 cup of whipped cream on top of each trifle and garnish with the sugared almond slices.
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14
Refrigerate for up to 2 hours, or serve immediately.
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15
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
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16
2 ounces unsweetened chocolate
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17
1 cup sugar
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18
1/2 cup all-purpose flour, sifted
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19
2 large eggs
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20
1 teaspoon pure vanilla extract
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21
Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with 1 tablespoon of the butter and set aside.
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22
In a saucepan, melt the remaining 8 tablespoons butter and the chocolate over medium-low heat, stirring occasionally with a wooden spoon.
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23
In a large bowl, combine the sugar and hot chocolate mixture, whisking until smooth.
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24
Add 1/4 cup of the flour and whisk to combine.
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25
Add 1 egg and whisk to combine.
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26
Add the remaining flour and egg and whisk to combine.
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27
Stir in the vanilla extract.
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28
Pour into the prepared dish and tap the bottom to release any air bubbles.
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29
Bake until set and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
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30
Let cool completely before cutting into 9 equal pieces.
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31
2 cups milk
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32
1 cup heavy cream
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33
3/4 cup sugar
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34
3 tablespoons cornstarch
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35
1/8 teaspoon salt
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36
3 large egg yolks
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37
1 tablespoon unsalted butter, cut into pieces
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38
2 teaspoons pure vanilla extract
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39
In a small saucepan, combine the milk, cream, sugar, cornstarch, and salt and whisk to combine.
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40
Bring to a simmer and cook, whisking constantly, until the sugar is dissolved and the mixture starts to thicken, 3 to 4 minutes.
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41
Remove from the heat.
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42
In a medium bowl, whisk the eggs until pale and frothy, about 3 minutes.
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43
Slowly add about 1/2 cup of the hot milk mixture, whisking to combine.
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44
Add the egg mixture to the hot milk mixture and return to the heat.
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45
Cook over medium-low heat, whisking constantly, for 1 minute.
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46
Bring to a simmer, stirring constantly with a heavy wooden spoon, and cook until thickened, about 2 minutes.
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47
Remove from the heat and stir in the butter and vanilla.
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48
Transfer to a clean container and press plastic wrap against the surface to prevent a skin from forming.
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49
Refrigerate until chilled, 4 hours or overnight, before serving.
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50
1 cup heavy cream
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51
8 ounces semi-sweet chocolate, chopped
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52
2 teaspoons vanilla extract
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53
In a small, heavy saucepan, bring the cream to a bare simmer over low heat.
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54
Place the chocolate pieces in a medium bowl.
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55
Pour the cream over the chocolate and let sit for 2 minutes.
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56
Whisk in the vanilla and continue whisking until the sauce is smooth and thickens.
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57
Let the sauce cool to room temperature before serving.
