English Trifle

English Trifle is a show stopper. Especially in summer when fresh berries at their peak. It's also a dramatic finish to any holiday or celebration meal. This recipe is made easier by using a good store bought pound cake instead of baking one from scratch. Finding a large glass bowl to serve the trifle in provides a dramatic way to present the many layers and colors.

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Course: Dessert

Cuisine: British, England

Prep Time: 45

Cook Time: 15

Total Time: 1

Servings:

Author: My Hungry Traveler

Equipment

Stand mixer with whisk attachment
Medium saucepan
large saucepan

Ingredients

1 lb Vanilla pound cake, cut into ½-inch thick slices
12 oz Blueberries (2 cups)
18 oz Raspberries (3 cups)
1 tbsp Lemon juice
1 lb Strawberries, stems trimmed, cut in half longways
1 tbsp Cornstarch
2 cups Whole milk
2 tbsp Butter
3 large Eggs (2 egg yolks, 1 full egg), beaten
½ tsp Vanilla extract
6 tbsp Sugar
1 qt Heavy (whipping) cream
4 tbsp Grand Marnier or Kirsch or both

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Instructions

Prepare Berry Compote

In a medium saucepan over medium-high heat, combine 1 cup blueberries, 1 cup raspberries, lemon juice, 1 tbsp sugar, and ½ tsp cornstarch. Cook, stirring, for about 5 minutes for the berries to begin breaking down. Set aside to cool.

Make Custard

Place mixer bowl and whisk attachment in the freezer. In a large saucepan, hand whisk the milk, eggs, 2 tbsp sugar, and 1 tsp cornstarch. Cook over medium heat until mixture begins to thicken, about 5 minutes. Transfer to a large bowl to cool.

Whipping Cream

Remove cold mixer bowl and whisk and attach to mixer. Whisk cream and 3 tbsp sugar on high until stiff peaks form. Move 1 cup to refrigerator for topping trifle later.
Gently fold ¼ cup of whipped cream into the custard with a rubber spatula. Then fold in the rest of the whipped cream.

Assemble Trifle

In a large glass bowl, spread 1 cup custard evenly over bottom. Next lay ⅓ of the pound cake and sprinkle with 1 tbsp liquor. Next cover pound cake with ⅓ of berry compote sprinkled with 1 cup fresh blueberries. Add a layer of custard over that.
Create a second layer with pound cake, then liquor, then ½ of the remaining berry compote, ½ of the remaining fresh raspberries, and finally the remaining custard.
Create the top layer with rest of the pound cake, liquor, compote, and 1 cup fresh strawberry halves. Top with 1 cup of the saved whipped cream and decorate with the remaining fresh berries.
Refrigerate for at least 2 hours and up-to a day. Serve cold.

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