Berry Trifle with Vanilla Custard
By Mason Brooks
Prep
30 min
Total
30 min
Servings
12
Level
Easy
Berry trifle is a dessert I prepare for 12 people when I don't want to slice and serve a cake. Layer angel food cake, vanilla custard, and berries soaked in sugar and lemon juice in one deep bowl. Whipped cream is the top layer, allowing other layers to be seen through the glass.
I blend the pudding with cold milk for two minutes and chill it in the refrigerator for five minutes while whipping cream to stiff peaks. Folding half of the cream with the chilled pudding mixture helps prevent the pudding from turning out too thin. I use an electric mixer to whip the cream because it needs to be stiff when added to the pudding mixture.
Berry drink is steeped for 20 to 30 minutes before assembly. I use berry drink as a layering ingredient, poured over cake and berries. Three layers are made in a 3-quart glass trifle bowl, with pudding as the top layer. A glass bowl lets you see the layers of fruit and pudding. (Glass bowl used to see fruit and pudding layers.)
I cover and refrigerate the dessert after the last layer is applied. Angel food cake and pound cake can be used in this recipe. It is a no-bake recipe suitable for a summertime dessert buffet.
Why you'll love this recipe
- It feeds 12 people out of a single container. Guests serve themselves instead of having cake cut and served to them.
- A clear serving bowl allows the stripes of fruit to be seen. It is a good choice for serving at parties and holiday dessert buffets.
- Bought angel food cake reduces preparation time and the need to bake multiple layers.
- The filling is in the bowl. Each serving has cake and fruit bits covered in custard.
- Pound cake is an alternative ingredient for bakers looking for cake layers that hold up to moisture.
- The finished bowl can be part of a buffet. Most of the preparation for the dish is simply combining and layering ingredients.
Ingredients
- •2 lb mixed fresh berries (such as hulled and sliced strawberries, blueberries, raspberries, and blackberries)
- •¼ cup granulated sugar
- •1 tbsp fresh lemon juice
- •1 package instant vanilla pudding mix (5.1 oz)
- •2 cups whole milk (cold)
- •2 cups heavy whipping cream (chilled)
- •½ cup powdered sugar
- •1 tsp vanilla extract
- •1 loaf angel food cake (16 oz, or pound cake, cut into 1-inch cubes)
Instructions
- 1
Toss the mixed berries with the granulated sugar and fresh lemon juice in a large bowl. Let them sit for 20-30 minutes.
- 2
Whisk the instant vanilla pudding mix with the cold milk for about 2 minutes, until it begins to thicken. Refrigerate for at least 5 minutes.
- 3
Beat the cold heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
- 4
Fold half of the whipped cream into the set vanilla pudding until just combined. Reserve the remaining whipped cream for the topping.
- 5
Arrange one-third of the cake cubes in a single layer in the bottom of a 3-quart trifle dish. Spoon one-third of the macerated berry mixture, including its juices, over the cake, then spread one-third of the pudding mixture on top.
- 6
Repeat the layering process twice more, finishing with the pudding mixture.
- 7
Top with the reserved whipped cream and garnish with fresh berries. Cover and chill in the refrigerator for at least 4 hours before serving.
FAQ
Nutrition (per serving)
Calories
385
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