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Layered in trifle desserts Recipe

British · Dessert · 30 min total

A classic English dessert with layers of sponge cake, fruit, custard, and whipped cream, perfect for showcasing seasonal berries.

Ingredients

• 1 store-bought or homemade pound cake (about 12 oz), cut into 1-inch cubes
• 1/2 cup fruit juice (e.g., orange or raspberry) or sherry
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
• 1/4 cup granulated sugar
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Fresh mint leaves and extra berries for garnish

Instructions

1. 1. Toss berries with 1/4 cup sugar and let macerate for 15 minutes.
2. 2. In a medium saucepan, whisk together milk, 1/2 cup cream, 1/3 cup sugar, egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat, stir in 1 tsp vanilla, and let cool slightly.
3. 3. In a large bowl, whip 1 1/2 cups cold cream with powdered sugar and 1/2 tsp vanilla until soft peaks form.
4. 4. Arrange half the cake cubes in the bottom of a trifle dish. Drizzle with half the fruit juice. Top with half the macerated berries. Pour half the custard over the berries. Spread half the whipped cream on top.
5. 5. Repeat layers with remaining cake, juice, berries, custard, and whipped cream.
6. 6. Cover and refrigerate for at least 2 hours or overnight. Garnish with mint and extra berries before serving.

Tips

• For a non-alcoholic version, use fruit juice instead of sherry.
• Trifle can be made a day ahead; the flavors meld beautifully.
• Use a glass dish to show off the layers.

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