This Berry Trifle is made with Summer Berries and Italian Pastry Cream, a delicious no bake recipe that is the perfect Summertime dessert.
Summer Berry Trifle
Summer Berry TrifleIt 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!
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.
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.
How to make Italian Pastry Cream for a Trifle
- In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
- In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, slowly add warm milk/cream, whisking continuously until thickened.
- Let cool to warm then refrigerate for about 2 hours.
- Whip the cream until stiff then fold into cooled pastry cream.
Can a Trifle be made in advance?
The trifle can be made in advance and refrigerated. It should be refrigerated at least 2-3 hours before serving.
How to store a Berry Trifle:
It should not be left a room temperature for more than two hours. Cover the trifle tightly with plastic wrap and keep refrigerated.
It will last up to three days in the fridge, although the longer it is kept in the fridge the longer the cake or cookie base will become soggy.
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.
This is what I used to soften the cake instead of a liqueur, juice or jam.
My husband declared it his new favourite! I hope it becomes one of yours too. Enjoy!
Summer Berry Trifle with Italian Pastry Cream
Ingredients
- 1 8 inch pound cake
- 1 Pastry Cream Recipe
- 1 cup whole/whipping cream
BERRY FILLING
- 1/4 cup raspberries
- 1/2 cup blueberries
- 2 medium nectarines chopped
- 1/4 cup sugar
- 1/2 tablespoon cornstarch
- 2 tablespoons water
- 1/2 tablespoon lemon juice
Instructions
- Make the Italian Pastry Cream (the one with the milk and cream "our favourite") and refrigerate for approximately 2 hours.
BERRY FILLING
- 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 for about 2 hours.
- 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.
PUTTING IT TOGETHER
- In a medium / large bowl (I used a 7 x 5 inch (18 x 12 cm) start by layering 1/3 of the cake on the bottom of the bowl, top with 1/3 of the berry mixture and top with 1/3 of the pastry cream continue for 3 layers. Cover with plastic wrap and refrigerate for approximately 2-3 hours or even overnight. Top with fresh fruit before serving. Enjoy!
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