Food & Cooking Recipes Dessert & Treats Recipes Waffle-and-Strawberry Trifle 3.7 (92) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 45 mins Total Time: 45 mins Servings: 10 Here, save time with frozen waffles, but make your own creamy pudding. The rich flavor and silky texture are worth the extra effort. Ingredients ⅓ cup plus ¾ cup sugar 3 tablespoons cornstarch ⅛ teaspoon fine salt 1 ½ 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 ¼-inch slices 8 ounces frozen Belgian waffles, toasted and cut into 1 ½-inch pieces Directions 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. 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). 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. 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). Cook's Notes Shopping TipAny type of frozen waffle will work in the trifle; we like Belgian ones for their large nooks and crisp texture. Rate it Print