Classic Berry Trifle
A beautiful, layered dessert featuring soft sponge cake, luscious vanilla custard, and a vibrant medley of fresh summer berries.
Ingredients
- •1 store-bought pound cake or sponge cake, cut into 1-inch cubes
- •2 cups whole milk
- •1/2 cup granulated sugar
- •3 large egg yolks
- •2 tablespoons cornstarch
- •1 teaspoon pure vanilla extract
- •2 cups fresh mixed berries (strawberries, raspberries, blueberries)
- •1 cup heavy whipping cream
- •2 tablespoons powdered sugar
Instructions
- 1
In a medium saucepan, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.
- 2
Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and just begins to bubble.
- 3
Remove from heat, stir in the vanilla extract, and transfer to a bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, then refrigerate until completely chilled.
- 4
In a separate bowl, whip the heavy cream and powdered sugar together until soft peaks form.
- 5
To assemble, place a layer of cake cubes at the bottom of four individual glass dishes.
- 6
Top the cake with a generous spoonful of the chilled custard, followed by a layer of mixed berries.
- 7
Repeat the layers once more, finishing with a dollop of whipped cream and a few reserved berries on top.
- 8
Refrigerate for at least one hour before serving to allow the flavors to meld and the cake to soften slightly.
💡 Chef tips
- For a deeper flavor, you can lightly brush the cake cubes with a little orange juice or berry liqueur before layering.
- You can make the custard up to two days in advance; keep it stored in the refrigerator until you are ready to assemble.
- If you prefer a lighter version, you can substitute the homemade custard with high-quality vanilla Greek yogurt.
✅ How it should turn out
The finished trifle should look like a stunning display of colorful layers, with a creamy, velvety texture and a perfect balance of sweet custard and tart, juicy berries.