Nothing screams of summer deliciousness than a classic English Trifle. It is a chilled dessert composed of creamy thick custard, fruits, sponge cake (often soaked in sherry, wine, liqueur, etc – totally optional, of course), fruit juice or jelly, whipped cream all arranged in beautiful layers and placed in a deep glass bowl so everyone can gawk at it and appreciate its gorgeousness. The flavors and textures are fantastic and every bite promises your palate every bit of yumminess. How can you resist?
Here’s a great trifle recipe that’s truly summer-perfect – Strawberry-Blackberry Summer Trifle! Very quick and easy to assemble (naturally, no baking, yay!) and the rest is just waiting for the dessert to achieve its utmost deliciousness. Leave it to chill for 24 hours in the fridge for maximum flavor infusion but if you can’t wait 2-3 hours should also do. We are grateful to Foodnetwork.com for this fantastic recipe. Try it soon!
5 cups Strawberries (about 2 pounds)
3 cups Blackberries (about 10 ounces)
3/4 cup Sugar
2 cups heavy Cream, chilled
1/3 cup Elderflower syrup or Lychee syrup
1 prepared Angel Food Cake
Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
Hull and halve the remaining strawberries and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you’re in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half of the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.
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Recipe courtesy of Foodnetwork.com