Trifle With Fresh Raspberries, Blueberries and Strawberries

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READY IN: 1hr 20mins
Recipe by KateL

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

Ingredients Nutrition


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