Berry Trifle

4.6(140)

Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.

by Tyler Florence·published 2015-05-23

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Dessert

Servings

4 servings

Total time

—

Calories / serving

1162 kcal

Ingredients (11)

serves

1 pint blueberriesblueberry
1 pint strawberries, hulled and cut into thick slicesstrawberry
2 pint raspberriesraspberry
1 lemon, juicedlemon
1/4 cup sugarsugar
1 1/2 teaspoons cornstarchcornstarch
1 quart whipping creamcream
1 tablespoon sugarsugar
1/2 teaspoon vanilla extractvanilla-extract
1 (11-ounce) jar lemon curdlemon-curd
1 store bought pound cake, sliced 1/2-inch thick

Instructions (4 steps)

01Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
02Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
03In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.

04To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

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