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Perfect Red White and Blue Berry Trifle Recipe with Easy Vanilla Custard Cream

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A quick and easy layered dessert featuring fresh red, white, and blue berries, silky vanilla custard cream, and tender cake cubes. Perfect for patriotic occasions and summer gatherings.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries (optional)
  • 1 tablespoon granulated sugar
  • 2 cups whole milk (or substitute almond milk for a lighter version)
  • 4 large egg yolks, room temperature
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon unsalted butter
  • 1 vanilla bean, split and scraped or 1 ½ teaspoons pure vanilla extract
  • 6 ounces pound cake or sponge cake, cut into 1-inch cubes
  • Optional: 2 tablespoons berry liqueur or fruit juice

Instructions

  1. Macerate the Berries (10 minutes): In a medium bowl, combine sliced strawberries, blueberries, raspberries (if using), and 1 tablespoon sugar. Toss gently and set aside to release their juices and soften.
  2. Prepare the Vanilla Custard Cream (20-25 minutes):
  3. a. In a medium saucepan, heat 2 cups whole milk and the scraped vanilla bean seeds along with the pod over medium heat until just simmering. Remove from heat and let steep for 10 minutes to infuse the vanilla.
  4. b. While the milk is steeping, whisk together 4 egg yolks, ½ cup sugar, and 3 tablespoons cornstarch in a bowl until smooth and pale.
  5. c. Remove the vanilla pod from the milk. Slowly pour about ½ cup of the warm milk into the egg mixture, whisking constantly to temper the eggs and prevent scrambling.
  6. d. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly until the custard thickens and coats the back of a spoon (about 5-7 minutes).
  7. e. Remove from heat, stir in 1 tablespoon unsalted butter until melted and smooth. Pour the custard through a fine mesh sieve into a clean bowl to catch any lumps.
  8. f. Cover the surface with plastic wrap directly on the custard to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes until cold and set.
  9. Prepare the Cake Layer (5 minutes): Cut pound cake into 1-inch cubes. Optionally, brush or toss the cubes with berry liqueur or juice to add moisture and flavor.
  10. Assemble the Trifle (10 minutes):
  11. a. In your trifle bowl, start with a layer of cake cubes, spreading evenly across the bottom.
  12. b. Next, spoon a generous layer of chilled vanilla custard cream over the cake, smoothing it out.
  13. c. Add a layer of macerated berries, making sure to include some syrup for extra juiciness.
  14. d. Repeat the layers (cake, custard, berries) until you fill the bowl, finishing with a berry layer on top.
  15. Chill Before Serving (at least 1 hour): Let the trifle rest to allow the cake to soak up the custard and berry juices, melding all flavors and textures.

Notes

Use day-old pound cake or sponge cake for best soaking. Temper eggs slowly to avoid scrambling. Chill trifle at least 1 hour before serving for best flavor melding. For dairy-free version, substitute milk and butter accordingly. Add fresh berries just before serving if preparing ahead to maintain freshness.

Nutrition

Keywords: red white and blue trifle, berry trifle, vanilla custard cream, patriotic dessert, easy trifle recipe, summer dessert, layered dessert

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