Star and Stripes Berry Trifle

Submitted by Chef mariajane

"This makes enough for a 3-quart trifle dish - very tasty!"

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 1 3-quart trifle

ingredients

• 2 (16 ounce) poundcake, thawed and edges trimmed
• 3 tablespoons seedless raspberry jam
• 6 cups fresh blueberries
• 1 tablespoon sugar, plus
• 1 teaspoon sugar
• 1 teaspoon water
• 3 cups fresh raspberries
• 4 cups vanilla custard, refrigerated until firm
• 1 cup whipped cream (lightly sweetened)

directions

1. FOR THE STARS:

2. Slice each cake lengthwise into 6 equal pieces. Spread 2 teaspoons jam each on 6 slices and top with remaining slices to create jam sandwiches. Using 2-inch star cookie cutter, cut out 3 stars from each sandwich. Chop remaining sandwich scraps into 1/2 inch pieces. Set aside.

3. FOR THE BERRIES:

4. Toss blueberries, 1 tablespoons sugar, and water in bowl. In separate bowl, toss raspberries with remaining sugar. Let sit until sugar dissolves and berries are glossy, about 5 minutes.

5. TO ASSEMBLE:

6. Arrange 7 stars upright around bottom of 3-quart trifle dish. Place 2 cups sandwich scraps in center of dish. Arrange 3 cups blueberries around stars, piling blueberries so that they surround all edges of stars. Spread custard in even layer on top of blueberry and cake layer. Place 1 cup sandwich scraps in center of custard layer. Arrange 3 cups raspberries around perimeter of dish. Spread remaining custard in even layer on top of raspberries. Arrange 9 star sandwiches upright around perimeter of dish. Arrange remaining blueberries around stars and pile remaining raspberries in center of dish. Spoon whipped cream on top of of raspberries and top with remaining 2 stars.