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+ servings

Mixed Berry Trifle Recipe

This lovely dessert is great for any occasion and it serves a crowd!
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Dessert
Servings: 12
Author: Tricia

Ingredients

For the fruit:

  • 3 cups strawberries, sliced in half or quartered, plus more for top garnish
  • 3 cups blueberries, plus 1/2 cup for top garnish

For the cake layer:

  • 1 prepared pound cake, large loaf size - or two small store-bought cut into cubes (trimmed of dark edges if preferred)
  • 1 cup strawberry or raspberry jam

For the vanilla custard:

  • 6 large egg yolks
  • 1 cup sugar
  • 2 teaspoons vanilla extract, or vanilla bean paste
  • 8 ounces cream cheese, room temperature, cut into small pieces
  • 2 cups heavy whipping cream

Instructions

To prepare the vanilla custard:

  • Fill a medium saucepan half-full with water. Bring to a boil. Reduce the heat to low.
  • In a large heat-proof mixing bowl whisk together the egg yolks and sugar. This mixture will be super thick but once warmed the sugar will melt. Set the bowl with the egg mixture on top of the hot water creating a double boiler (the bowl should not touch the water.) Cook, whisking constantly for 8-10 minutes or until the eggs thicken and the sugar is no longer grainy. Remove from the heat and whisk in the vanilla. This is your sabayon.
  • Add the cream cheese to the sabayon in pieces, and blend with a rubber spatula until smooth. Set aside to cool slightly. The cream cheese will mix-in easier if it’s room temperature or slightly warm.
  • In a clean mixing bowl, beat the whipping cream to stiff (but not dry) peaks. Using a rubber spatula, gently fold about ⅓ of the custard into the whipped cream taking care not to deflate the mixture. Add the remaining custard and blend until smooth. The vanilla custard should be light and fluffy.

To assemble the trifle:

  • Spread a small amount of jam on one side of each piece of pound cake. This can be done as you add them to the bowl if desired.
  • - Line the bottom (around the outside edge) of a 4-quart trifle bowl with sliced strawberries in a decorative pattern if desired. Fill-in the bottom of the bowl with 1/3 of the cake slices, jam side up.
    - Top the cake layer with ⅓ of the vanilla custard. Spread evenly.
    - Add the blueberries on top of the custard.
    - Add half the remaining cake cubes on top of the blueberries, jam side up.
    - Add half the remaining vanilla custard.
    - Layer the strawberries over the custard, reserving those set aside for garnish.
    - Top with the remaining cake cubes, jam side up.
    - Spread the remaining vanilla custard on top.
    - Garnish with sliced strawberries and blueberries in a decorative pattern.
  • Lightly cover with plastic wrap and refrigerate until ready to serve. May be made a day in advance.

Notes

We use half our favorite Pound Cake Recipe found HERE
 
You can substitute 1 prepared angel food cake for the pound cake if desired.
 
The layers go like this, top to bottom:
  • Strawberry and blueberry garnish
  • 1/3 vanilla cream
  • 1/3 cake with jam
  • strawberries
  • 1/3 vanilla cream
  • 1/3 cake with jam
  • blueberries
  • 1/3 vanilla cream
  • 1/3 cake with jam and outside edge lined with strawberries