With a triple hit of vanilla flavor, it’s far from basic.
Can You Make This Trifle Ahead?
you’ve got the option to assemble it a few hours ahead, or even the night before.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman
The custard filling can be made up to 3 days ahead and refrigerated in an lidded container.
The cake can also be made up to 3 days ahead and stored in an airtight container.
Halve vanilla bean pod lengthwise.
Bring to a simmer over medium, stirring occasionally.
Gradually ladle half of hot milk mixture into yolk mixture, whisking constantly.
Return egg yolk mixture to remaining milk mixture in saucepan.
Cook over medium, whisking constantly, until mixture boils and thickens, 8 to 10 minutes.
Remove from heat; stir in butter and vanilla extract until combined.
Pour through a fine mesh strainer into a large heatproof bowl.
Remove and discard vanilla pod halves.
Cover custard with plastic wrap pressed directly onto surface.
Chill until cold, about 2 hours.
Store, with plastic wrap still pressed against surface, in refrigerator up to 3 days.
While Custard chills, prepare Vanilla Chiffon Cake:
Preheat oven to 350F.
Transfer mixture to a medium bowl; set aside.
(Do not wipe mixer bowl or whisk attachment clean.)
Sift together flour, baking powder, and salt in a medium bowl.
Reduce mixer speed to low; gradually add flour mixture, beating just until combined, about 1 minute.
Gradually and gently fold in egg white mixture just until combined.
Pour batter into prepared pan; gently and evenly spread batter to edges.
Bake until center of cake springs back when pressed, 15 to 17 minutes.
Let cool completely on a wire rack, about 1 hour.
Cut cake into 1 1/2-inch cubes (to yield 10 cups); set aside.
Top with one-third of the cake cubes (about 3 1/3 cups).
Repeat layers twice, omitting final whipped cream layer.
Cover and chill at least 2 hours or up to 12 hours.
Just before serving, uncover and top with reserved whipped cream and crushed meringue mushrooms, if using.
