Description
Mixed Berry Summer Trifle with Custard captures the essence of summer with layers of fresh berries, soft sponge cake, and rich custard, creating a refreshing dessert that's perfect for any gathering.
Ingredients
Scale
2 cups Fresh Strawberries (hulled and sliced)
1 cup Fresh Blueberries
1 cup Fresh Raspberries
1 large cake Angel Food Cake or Pound Cake (cubed)
6 units Egg Yolks (large)
2 cups Whole Milk
1/2 cup Granulated Sugar
1 tsp Vanilla Bean or Extract
1.5 cups Heavy Whipping Cream
2 tbsp Powdered Sugar
Instructions
- In a medium bowl, combine strawberries, blueberries, and raspberries. Sprinkle with sugar and let sit for 15 minutes
- Heat whole milk in a saucepan. If using, scrape vanilla bean seeds into the milk
- Whisk together egg yolks and granulated sugar until pale yellow
- Slowly drizzle warm milk into egg mixture while whisking, then return mixture to saucepa
- Cook custard over low heat, stirring until it coats the back of a spoon. Strain and cool
- Layer cake cubes at the bottom of a glass trifle bowl and add berry mixture and custard layers, repeating until finished
- Whip heavy cream with powdered sugar and spread over the final layer, garnishing with berries and mint
- Refrigerate for at least 4 hours before serving
Notes
You can make the custard one day in advance for convenience.
Use a glass bowl for presentation.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 32g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 125mg