Late Summer Trifle

Ingredients

• Almond Pound Cake
• 12 tablespoons high quality butter, softened but still cool
• 1 1/2 cups sugar
• 3 eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 1/2 cup almond meal
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk, room temperature
• Vanilla Cream and Roasted Fruit
• FOR THE CREAM
• 2 cups whole milk
• 1/2 vanilla bean, split and seeds scraped
• 3 eggs
• 3/4 cup sugar
• 6 tablespoons cornstarch
• Pinch salt
• 1/4 cup crème fraîche
• 2 cups heavy cream
• FOR THE ROASTED FRUIT
• 1 1/2 pounds assorted late summer fruit
• 2 to 3 tablespoons sugar or honey
• 1/2 lemon, juiced
• 2 strips lemon zest, peeled with a veggie peeler
• Reserved vanilla bean pod from making the pastry cream
• 1/4 cup something boozy such as rum, bourbon, amaretto, frangelico, chambord, or grand marnier

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