Prepare the raspberry sauce: Place the raspberries, cherry jam and orange juice into a small bowl and mash to your desired consistency. Set aside.
Prepare the custard: Whisk egg yolks, cornstarch and sugar together in a small bowl and set aside. Pour milk, cream and vanilla seeds into a medium-sized saucepan and warm over medium-high heat until hot. Slowly drizzle about 1 cup of the hot milk mixture into the egg mixture, whisking constantly. Transfer the mixture back into the pot, reduce the heat to low and cook, stirring gently until it thickens and coats the back of a spoon (about 20 minutes). Cover with plastic wrap and refrigerate until use.
Prepare the whipped cream: Using a hand mixer, beat the cream on high until it begins to hold shape. Add sugar and vanilla and continue beating until light and fluffy. Set aside.
Prepare the pound cake: Slice homemade or store-bought pound cake into ½ inch slices. Cut the slices in half and lay them out onto a parchment-lined baking sheet. Brush with brandy and set aside.
Assemble the trifle: Use a small amount of the raspberry sauce to lightly cover the bottom of a glass bowl or trifle dish. Add a circle of sliced strawberries, facing outward to create a ring around the bottom of the bowl. Form a layer using the pound cake slices, then spoon all but ¼ cup of the raspberry sauce over top, smoothing it evenly. Add a layer of whipped cream, smoothing it out as well, followed by an additional layer of cake. Pour the custard overtop the cake layer, smoothing it out, then add any remaining cake on top. Pour the remaining raspberry sauce into the centre and cover with a dollop of whipped cream. Add the blueberries in a ring, pressed against the bowl, creating a solid blue line against the glass. Add the remaining whipped cream, smoothing it out towards the blueberries. Stick the shards of white chocolate into the top of the trifle and sprinkle any remaining small bits of chocolate over as well. Stand the sliced star fruit upright into the whipped cream. Cover and refrigerate until served, ideally within a few hours.
Easy Berry Trifle
Ingredients
1 large pound cake
½ cup of brandy
2 pints of raspberries, washed
2 tablespoons of cherry jam
1 ounce of orange juice
6 large strawberries, washed and sliced
2 pints of blueberries, washed
For the custard:
4 egg yolks
1 tablespoon of cornstarch
1/3 cup granulated sugar
1 cup of whole milk
1 cup of 35% cream
seeds from one vanilla pod
For the whipped cream topping:
2 cups of 35% cream
1 tablespoon of granulated sugar
1 teaspoon of pure vanilla extract
For the garnish:
1 bar of white chocolate (125 g), shaved
1 star fruit, thinly sliced
Directions
Prepare the raspberry sauce: Place the raspberries, cherry jam and orange juice into a small bowl and mash to your desired consistency. Set aside.
Prepare the custard: Whisk egg yolks, cornstarch and sugar together in a small bowl and set aside. Pour milk, cream and vanilla seeds into a medium-sized saucepan and warm over medium-high heat until hot. Slowly drizzle about 1 cup of the hot milk mixture into the egg mixture, whisking constantly. Transfer the mixture back into the pot, reduce the heat to low and cook, stirring gently until it thickens and coats the back of a spoon (about 20 minutes). Cover with plastic wrap and refrigerate until use.
Prepare the whipped cream: Using a hand mixer, beat the cream on high until it begins to hold shape. Add sugar and vanilla and continue beating until light and fluffy. Set aside.
Prepare the pound cake: Slice homemade or store-bought pound cake into ½ inch slices. Cut the slices in half and lay them out onto a parchment-lined baking sheet. Brush with brandy and set aside.
Assemble the trifle: Use a small amount of the raspberry sauce to lightly cover the bottom of a glass bowl or trifle dish. Add a circle of sliced strawberries, facing outward to create a ring around the bottom of the bowl. Form a layer using the pound cake slices, then spoon all but ¼ cup of the raspberry sauce over top, smoothing it evenly. Add a layer of whipped cream, smoothing it out as well, followed by an additional layer of cake. Pour the custard overtop the cake layer, smoothing it out, then add any remaining cake on top. Pour the remaining raspberry sauce into the centre and cover with a dollop of whipped cream. Add the blueberries in a ring, pressed against the bowl, creating a solid blue line against the glass. Add the remaining whipped cream, smoothing it out towards the blueberries. Stick the shards of white chocolate into the top of the trifle and sprinkle any remaining small bits of chocolate over as well. Stand the sliced star fruit upright into the whipped cream. Cover and refrigerate until served, ideally within a few hours.
Easy Berry Trifle
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Brandy-soaked pound cake, nestled in a layer of vanilla custard with assorted berries.
This Easy Berry Trifle sure is easy, but it’s wonderfully scrumptious, too!
We crafted this dreamy dessert with two things in mind. First, it had to be simple to replicate and not too complicated. Second, it needed to be especially tasty and scrumptious. We think we accomplished both with this EASY BERRY TRIFLE.
This is one of those essential recipes we know you’ll be making again and again. We suggest you PIN it to a favourite Pinterest board and also BOOKMARK this page for easy reference. The recipe is also pretty easy so forward it off to family and friends with the hope that together, we can make their next foray in dessert making a bit sweeter!
Here are a few tips on making this EASY BERRY TRIFLE:
Yes, you can use instant vanilla pudding or custard powder for this recipe, but why? Homemade custard yields a more luxurious and rich flavour. Head HERE to see our 1-Minute Video on preparing this tasty treat. Remember to give yourself enough time in advance so the custard is completely cooled when you go to assemble the trifle.
You can prepare this dessert recipe using our lovely MOIST LEMON POUND CAKE, it’s really tasty and tangy. That said, if you’re pressed for time, simply pick up a bakery-made pound cake, slice it up and you’re good to go. Remember, we want this to be easy, so, up to you.
This version of the trifle was made using brandy. If you have kids in your midst, omit the brandy. You can also divide the recipe into two smaller glass bowls, one for the kids and one for the grown-ups too.
A traditional trifle is prepared using a fruit jelly, but I like mashing raspberries with some cherry jam, creating a flavourful sauce to partner with sliced strawberries. I’ve also made the recipe using this MIXED BERRY COULIS which gives the dessert a ton of berry flavour.
The addition of shards of white chocolate gives the trifle a tiny bit of crunch. It’s also a wonderful look when you nestle the chocolate in with the various berries peaking out from the whipped cream. It looks so appetizing presented this way.
SERVINGS!
One final suggestion is to spoon out portions of this trifle into glass bowls or footed glasses – something that shows off the layers of this wonderfully light, creamy dessert.
Prepare the raspberry sauce: Place the raspberries, cherry jam and orange juice into a small bowl and mash to your desired consistency. Set aside.
Prepare the custard: Whisk egg yolks, cornstarch and sugar together in a small bowl and set aside. Pour milk, cream and vanilla seeds into a medium-sized saucepan and warm over medium-high heat until hot. Slowly drizzle about 1 cup of the hot milk mixture into the egg mixture, whisking constantly. Transfer the mixture back into the pot, reduce the heat to low and cook, stirring gently until it thickens and coats the back of a spoon (about 20 minutes). Cover with plastic wrap and refrigerate until use.
Prepare the whipped cream: Using a hand mixer, beat the cream on high until it begins to hold shape. Add sugar and vanilla and continue beating until light and fluffy. Set aside.
Prepare the pound cake: Slice homemade or store-bought pound cake into ½ inch slices. Cut the slices in half and lay them out onto a parchment-lined baking sheet. Brush with brandy and set aside.
Assemble the trifle: Use a small amount of the raspberry sauce to lightly cover the bottom of a glass bowl or trifle dish. Add a circle of sliced strawberries, facing outward to create a ring around the bottom of the bowl. Form a layer using the pound cake slices, then spoon all but ¼ cup of the raspberry sauce over top, smoothing it evenly. Add a layer of whipped cream, smoothing it out as well, followed by an additional layer of cake. Pour the custard overtop the cake layer, smoothing it out, then add any remaining cake on top. Pour the remaining raspberry sauce into the centre and cover with a dollop of whipped cream. Add the blueberries in a ring, pressed against the bowl, creating a solid blue line against the glass. Add the remaining whipped cream, smoothing it out towards the blueberries. Stick the shards of white chocolate into the top of the trifle and sprinkle any remaining small bits of chocolate over as well. Stand the sliced star fruit upright into the whipped cream. Cover and refrigerate until served, ideally within a few hours.
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