Trifle With Fresh Raspberries, Blueberries and Strawberries
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
-
CUSTARD
- 473.18 ml milk
- 177.44 ml sugar
- 118.29 ml flour
- 2 egg yolks
- 14.79 ml butter
- 9.85 ml vanilla
- 157.80 ml whipping cream or 157.80 ml heavy cream, whipped
-
FRUIT
- 473.19 ml raspberries
- 473.19 ml blueberries
- 473.19 ml strawberry
- 29.58 ml confectioners' sugar
- 29.58 ml sherry wine or 29.58 ml orange juice
-
CAKE
- 85.04 g ladyfingers
- 127.57 g angel food cake (1/2 9-oz. cake)
- 59.14 ml sherry wine or 59.14 ml orange juice
-
TOPPING
- 315.37 ml whipping cream or 315.37 ml heavy cream, whipped
directions
- MAKE CUSTARD:.
- Scald the milk in a heavy pot.
- Mix the sugar and flour together, and place in the top of a double boiler over hot water.
- Whisk in the scalded milk, then quickly whisk in the egg yolks.
- Cook, stirring, until the mixture becomes thick enough to coat the back of a spoon.
- Remove from the heat, and whisk in the butter and vanilla.
- Pour the custard into a bowl, and cover with plastic wrap or waxed paper to prevent a skin from frorming on top.
- Refrigerate until cool.
- PREPARE BERRIES:.
- Reserve a few whole berries to decorate the top.
- Place the rest of the raspberries and blueberries in a bowl.
- Slice the strawberries, and add them to the bowl.
- Add the sugar and the 2 tablespoons sherry or orange juice.
- Let the mixture steep 30-45 minutes to allow some of the fruit juices to be drawn out.
- ASSEMBLE TRIFLE:.
- Whip 2/3 cup whipping cream and mix into custard.
- Place 1 cup of the fruit mixture in the bottom of a 12-cup glass trifle bowl.
- Arrange the ladyfingers around the outer sides of the bowl. Top the ladyfingers with berries.
- Spoon half the custard mixture into the center of the bowl.
- Cut a couple of slices of angel food cake into pieces, and scatter them on top of the custard.
- Then drizzle half the sherry or juice on it, and top with the remaining fruit (except for the berries reserved for garnish).
- Cover the fruit with slices of angel food cake and drizzle it with the remaining sherry or juice.
- 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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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!