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Summer Berry Trifle Recipe

Notes: 

Trifles usually look a lot better than they taste because busy cooks simplify the complicated preparation by subbing in pre-made or instant components. In this recipe, we streamline the components so that the entire trifle can be made from scratch in just a few hours. We added a little extra flour to a classic chiffon cake so we could bake it in an 18x13-inch sheet, which bakes and cools much more quickly than the traditional tall chiffon cake, and we prevented our pastry cream from turning runny during assembly by adding 25% more cornstarch than other recipes. Rather than leaving all our berries whole, we mashed 1/3 of them so their juices would help the trifle components meld. A bit of cream sherry, mixed into the whipped cream and drizzled on each layer of cake, pulls the dessert together.
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Summer Berry Trifle
To perfect this English classic, we’d need to ensure that the flavors and textures of each layer melded together—but without the whole thing turning to mush.
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Serves 12 to 16

For the best texture, this trifle should be assembled at least 6 hours before serving. Use a glass bowl with at least a 3 1/2-quart capacity; straight sides are preferable.

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Ingredients: 

PASTRY CREAM
3 1/2 cups whole milk
1 cup (7 ounces) sugar
6 tablespoons cornstarch
Pinch salt
5 large egg yolks (reserve whites for cake)
4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
4 teaspoons vanilla extract
CAKE
1 1/3 cups (5 1/3 ounces) cake flour
3/4 cup (5 1/4 ounces) sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup water
1 large egg
2 teaspoons vanilla extract
5 large egg whites (reserved from pastry cream)
1/4 teaspoon cream of tartar
FRUIT FILLING
1 1/2 pounds strawberries, hulled and cut into 1/2-inch pieces (4 cups), reserving 3 halved for garnish
12 ounces (2 1/3 cups) blackberries, large berries halved crosswise, reserving 3 whole for garnish
12 ounces (2 1/3 cups) raspberries, reserving 3 for garnish
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon cornstarch
Pinch salt
WHIPPED CREAM
1 cup heavy cream
1 tablespoon sugar
1 tablespoon plus 1/2 cup cream sherry


 

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