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    You are in: Home / Recipes / Trifle With Fresh Raspberries, Blueberries and Strawberries Recipe
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    Trifle With Fresh Raspberries, Blueberries and Strawberries

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    KateL's Note:

    Entered for safe-keeping. By Darlene White in "Grow" by www.vegetablegardens.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    CUSTARD

    FRUIT

    CAKE

    • 3 ounces ladyfingers
    • 4 1/2 ounces angel food cake (1/2 9-oz. cake)
    • 1/4 cup sherry wine or 1/4 cup orange juice

    TOPPING

    • 1 1/3 cups whipping cream or 1 1/3 cups heavy cream, whipped

    Directions:

    1. 1
      MAKE CUSTARD:.
    2. 2
      Scald the milk in a heavy pot.
    3. 3
      Mix the sugar and flour together, and place in the top of a double boiler over hot water.
    4. 4
      Whisk in the scalded milk, then quickly whisk in the egg yolks.
    5. 5
      Cook, stirring, until the mixture becomes thick enough to coat the back of a spoon.
    6. 6
      Remove from the heat, and whisk in the butter and vanilla.
    7. 7
      Pour the custard into a bowl, and cover with plastic wrap or waxed paper to prevent a skin from frorming on top.
    8. 8
      Refrigerate until cool.
    9. 9
      PREPARE BERRIES:.
    10. 10
      Reserve a few whole berries to decorate the top.
    11. 11
      Place the rest of the raspberries and blueberries in a bowl.
    12. 12
      Slice the strawberries, and add them to the bowl.
    13. 13
      Add the sugar and the 2 tablespoons sherry or orange juice.
    14. 14
      Let the mixture steep 30-45 minutes to allow some of the fruit juices to be drawn out.
    15. 15
      ASSEMBLE TRIFLE:.
    16. 16
      Whip 2/3 cup whipping cream and mix into custard.
    17. 17
      Place 1 cup of the fruit mixture in the bottom of a 12-cup glass trifle bowl.
    18. 18
      Arrange the ladyfingers around the outer sides of the bowl. Top the ladyfingers with berries.
    19. 19
      Spoon half the custard mixture into the center of the bowl.
    20. 20
      Cut a couple of slices of angel food cake into pieces, and scatter them on top of the custard.
    21. 21
      Then drizzle half the sherry or juice on it, and top with the remaining fruit (except for the berries reserved for garnish).
    22. 22
      Cover the fruit with slices of angel food cake and drizzle it with the remaining sherry or juice.
    23. 23
      Add the remaining custard to the dish. Whip the remaining 1 1/3 cup whipping cream, and spread it evenly over the top of the trifle.

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    Nutritional Facts for Trifle With Fresh Raspberries, Blueberries and Strawberries

    Serving Size: 1 (164 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 450.1
     
    Calories from Fat 203
    45%
    Total Fat 22.6 g
    34%
    Saturated Fat 13.3 g
    66%
    Cholesterol 127.1 mg
    42%
    Sodium 134.9 mg
    5%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 3.7 g
    14%
    Sugars 29.2 g
    116%
    Protein 6.2 g
    12%

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