For the orange blossom custard:
2 1/2 cups cold whole milk (567 g)
1/3 cup sugar (72 g)
1/4 teaspoon salt (1.5 g)
1/4 cup + 2 tablespoon cornstarch (59 g)
3 eggs (150 g) + 2 yolks (30 g)
an instant-read thermometer
1 1/2 teaspoons orange blossom water (8 g), or to taste
2 tablespoons butter (28 grams)
For the macerated stone fruit:
8 cups ripe stone fruit cut into bite-sized pieces (nectarines, peaches, cherries, apricots, plums, etc.)*
3 tablespoons sugar
1 pinch salt
For the whipped cream:
1 pint cold heavy whipping cream
2 tablespoons sugar
1 teaspoon orange blossom water
1 pinch salt
To assemble the trifle:
1 big glass bowl or trifle dish (4-quart container)
macerated stone fruit, strained and liquid discarded (above)
4 bananas, sliced (they should be yellow with a few small brown flecks)
orange blossom custard (above)
orange blossom whipped cream (above)
7 to 10 ounces amaretti cookies (or Nilla Wafers or lady fingers—any dry cookies)
2 stone fruits sliced into pieces for the top
See the notes above the recipe if you’d like this trifle to be less puddingy and more set.
* Measure the fruit by filling a 2-cup liquid measuring cup up to the 2-cup line 4 times. Or if you want to go by weight to be more exact, this is 1230 grams, or 2 pounds 11 ounces. Use stone fruit that’s ripe, but not extremely ripe. E.g., you don’t want the kinds of plums that feel like water balloons.
** Styling suggestions: Place the fruit around the perimeter before filling in the center, and let it kind of fall down the sides of the container, instead of trying to push it out to the sides (this will give you cleaner lines, instead of accidentally smushing all the custard to the edges). After you do the second fruit layer, wipe out the top portion of the sides of the trifle dish to wipe away the fruit juices (this will look much neater than trying to wipe down the sides after you’ve already topped it with whipped cream). Spoon whipped cream and custard around the edges and then in the center, without letting it fall down the sides. When you do the final whipped cream layer, don’t try to make it even and smooth—just dollop it in the center and give it a few swoops, and it’ll look much better.
Find it online: https://cardamomandtea.com/507/stone-fruit-banana-trifle/