berry trifle in a glass bowl with fresh fruit on top
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Summer Berry Trifle with Italian Pastry Cream

This Berry Trifle is made with Summer Berries and Italian Pastry Cream, a delicious no bake recipe that is the perfect Summertime dessert. 
Prep Time30 mins
Chilling time3 hrs
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: berry trifle, Summer Dessert
Servings: 10 servings
Calories: 208kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 1 8 inch pound cake
  • 1 Pastry Cream Recipe
  • 1 cup whole/whipping cream


  • 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


  • Make the Italian Pastry Cream (the one with the milk and cream "our favourite") and refrigerate for approximately 2 hours.


  • 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.


  • 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!


Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 170mg | Potassium: 115mg | Fiber: 1g | Sugar: 19g | Vitamin A: 490IU | Vitamin C: 3.5mg | Calcium: 38mg | Iron: 0.9mg