Fresh Strawberry Trifle

6 Servings

2 cups skim milk, divided
1 egg, beaten
3 tablespoons cornstarch
2 tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon orange extract
6 ladyfingers, split lengthwise
1 tablespoon Orange flavored liqueur
3 cups sliced fresh strawberries
Fresh whole strawberries

Combine 1 3/4 cups milk and egg in a medium saucepan; beat with a wire whisk 1 to 2 minutes or until foamy. In a separate bowl, combine remaining 1/4 cup milk and cornstarch; stir until smooth. Add honey and stir well. Add to milk mixture, and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla and orange extract. Cover and chill.

Sprinkle ladyfingers with liqueur. Arrange half of ladyfingers on bottom of a 1-quart soufflé or trifle dish. Arrange 1 cup sliced strawberries on top of ladyfingers and around lower edge of dish, cut side out. Top with half of chilled custard and remaining ladyfingers. Top with remaining custard and remaining 1 cup strawberries. Cover and chill at least 2 hours. Garnish with fresh whole strawberries, if desired.