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–+ servings
Trifle in a glass bowl.
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5 from 4 votes

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 dessert. 
Prep Time30 minutes
Chilling time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 208kcal
Author: Rosemary Molloy

Ingredients

  • 1 8 inch pound cake
  • 1 Pastry Cream Recipe
  • 1 cup cream whole, heavy or whipping cream (at 30% fat content)

BERRY FILLING

  • ¼ cup raspberries
  • ½ cup blueberries
  • 2 medium nectarines chopped
  • ¼ cup sugar
  • ½ tablespoon cornstarch
  • 2 tablespoons water
  • ½ tablespoon lemon juice
US Customary - Metric

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 ⅓ of the cake on the bottom of the bowl, top with 1/3 of the berry mixture and top with ⅓ 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!

Notes

Can a Trifle be made in advance?

The trifle can be made a day in advance and refrigerated. It should be refrigerated at least 2-3 hours before serving or overnight.

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. I do not recommend freezing as the pastry cream filling could separate.

Nutrition

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