Summer Berry Trifle

This Berry Trifle is made with Summer Berries and Italian Pastry Cream, a delicious no bake recipe that is the perfect Summertime or any season dessert. 

It was one of those days and I decided to make a new type of cake. In the oven it went and out it came. I let it cool down and when I tried to remove it from the pan it started to fall apart. But it tasted amazing.

So I knew I would have to go back and redo it until I got it right, but I also knew I could not let this poor cake finish in the Italian’s morning caffe latte. It had to have a better ending than that!

I was always interested in making a Trifle Recipe so I thought this cake would be perfect. I don’t like pudding mixes, so I decided my Italian Pastry Cream would make a tasty custard filling. And of course berries are everywhere these days so I had to include them! It turned out to be the perfect ending to a delicious not so perfect cake!

Recipe Ingredients

• Cake – a pound cake is the perfect type of cake to use
• Pastry Cream
• Cream – whole, whipping or heavy cream
• Berries – such as raspberries, blueberries, blackberries, strawberries
• Nectarines – I like to include these or even peaches would work
• Sugar – granulated sugar
• Cornstarch
• Water
• Lemon juice

What is a Trifle?

A trifle is an English dessert, consisting of layers of cake or lady fingers that are sometimes dipped in a liqueur or juice or spread with a jam or jelly, then layered with custard and fruit. It is a popular Christmas dessert.

Substitions and Variations

I made this as a summer trifle but you could make it for any time of the year, change it up using a different pastry cream, such as lemon, chocolate, coffee or even pumpkin pastry cream. Or you could use your favorite trifle filling such as a simple whipped cream or a chantilly cream, which is just cream whipped with 1-2 tablespoons of powdered sugar and some vanilla extract. And of course you could use, apples, bananas, kiwi, pears or any of your favorites. You could also add shaved chocolate, a sprinkle of coconut or even some nuts as an extra!

How to make a Berry Trifle

First make the Italian pastry cream, since it should be refrigerated. In a medium pot mix together the berries, nectarine, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until slightly thickened. Pour into a bowl, let cool to warm, then refrigerate.

Remove the pastry cream from the fridge and whisk to soften it up. Whip the cream until stick peaks form, then fold into the pastry cream. Cut the pound cake into medium sized cubes.

In a medium / large bowl start by layering the cake on the bottom of the bowl, top with the berry mixture and top with the pastry cream mixture continue for 3 layers. Cover with plastic wrap and refrigerate. Top with fresh fruit before serving.

What is the best base for a Trifle?

I used a simple but compact cake (even though it did fall apart when removing it from the pan), a pound cake makes the perfect base or even Lady fingers would work well.

What Berries work best in a Trifle?

I used fresh Summer Berries including blueberries, raspberries and chopped Nectarines, although frozen berries would work well too. Or just choose your favourites, place in a medium pot add a little sugar, cornstarch, water and lemon juice bring to bowl and simmer just until slightly thickened.

My husband declared Berry Trifle his new favourite! I hope it becomes one of yours too. Enjoy!