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05-10-2019 12:13 PM
yes .. pound cake .. vanilla pudding and fresh berries ..
Blueberries .. strawberries and rasberries ....layer
of course ... and whipped cream on top ... its yummmmmy !!
right now I am pulling this out of my head .. but I will check my
recipe to see if I missed anything .....
05-10-2019 01:04 PM - edited 05-10-2019 04:37 PM
This recipe with fresh berries and lemon cream is best made about 6 hours before serving to let flavors blend:
4 cups combination of sliced strawberries, raspberries, and blueberries
1/4 cup lemon juice
1/4 cup sugar
2 tsp cornstarch
3 cups heavy cream
1/3 cup powdered sugar
1/2 tsp vanilla
11-oz jar of lemon curd (Wilkin & Sons brand if you can find it, I buy at Amazon)
Sara Lee frozen plain or lemon pound cake
Simmer berries, sugar, cornstarch, and lemon juice over medium-high heat until berries begin to soften, 3-4 mins. Let cool and cover with plastic wrap. Refrigerate until using.
Whip cream, powdered sugar, and vanilla with electric mixer until forming soft peaks. Pour curd in another bowl and whisk in 1/4 cup cream mixture to blend. Gently fold in rest of cream mixture. Cover with plastic wrap and refrigerate until using.
Cut pound cake into 1/2" slices. Spoon 1/4 of cream into bottom of serving dish. Top with a layer of pound cake. Drizzle about 1/3 of berries over cake. Spoon on 1/3 of remaining cream and smooth to sides of dish. Put on another layer of cake and drizzle with 1/2 of remaining berries. Spoon on 1/2 of remaining cream and smooth to sides. Put on rest of cake and drizzle on rest of berries. Cover with rest of cream. Cover with plastic wrap and refrigerate until serving.
05-10-2019 01:56 PM
Looked up my recipe and for my berry trifle, I don't use pudding and use angel food cake.
Toss together the berries, orange juice and sugar in a medium bowl. Cover with plastic wrap and let sit out at room temperature for 30 minutes, until the berries are nice and juicy.
Add a third of the angel food cake to the bottom of a trifle dish.
Next add a layer of berries, then a layer of whipped topping. Repeat the layers two more times.
Finish the top with the last few spoonfuls of whipped topping and add a heaping pile of berries in center.
**Note** For 'Skinny' Berry Trifle, you can use fat free, sugar free whipped topping.
05-13-2019 12:58 AM
I love bringing this dessert to parties. It is from “Cook’s Illustrated” and is a real show stopper. I spread it out over three days. I make the pastry cream and cake on the first day (wrapping the cake in plastic wrap). On the second day I’ll do the berries, whipped cream and build the trifle. Then, it goes into the fridge, overnight.
Summer Berry Trifle
3 1/2 cups whole milk
1 cup (7 ounces) sugar
6 tablespoons cornstarch
5 large egg yolks (reserve whites for cake)
4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
4 teaspoons vanilla extract
1 1/3 cups (5 1/3 ounces) cake flour
3/4 cup (5 1/4 ounces) sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup water
1 large egg
2 teaspoons vanilla extract
5 large egg whites (reserved from pastry cream)
1/4 teaspoon cream of tartar
1 1/2 pounds strawberries, hulled and cut into 1/2-inch pieces (4 cups), reserving 3 halved for garnish
12 ounces (2 1/3 cups) blackberries, large berries halved crosswise, reserving 3 whole for garnish
12 ounces (2 1/3 cups) raspberries, reserving 3 for garnish
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon cornstarch
1 cup heavy cream
1 tablespoon sugar
1 tablespoon plus 1/2 cup cream sherry
FOR THE PASTRY CREAM: Heat 3 cups milk in medium saucepan over medium heat until just simmering. Meanwhile, whisk sugar, cornstarch, and salt together in medium bowl. Whisk remaining ½ cup milk and egg yolks into sugar mixture until smooth. Remove milk from heat and, whisking constantly, slowly add 1 cup to sugar mixture to temper. Whisking constantly, return tempered sugar mixture to milk in saucepan.
Return saucepan to medium heat and cook, whisking constantly, until mixture is very thick and bubbles burst on surface, 4 to 7 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours or up to 24 hours.
FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease 18 by 13-inch rimmed baking sheet, line with parchment, and lightly grease parchment. Whisk flour, sugar, baking powder, and salt together in medium bowl. Whisk oil, water, egg, and vanilla into flour mixture until smooth batter forms.
Using stand mixer fitted with whisk, whip reserved egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Transfer one-third of whipped egg whites to batter; whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter.
Pour batter into prepared sheet; spread evenly. Bake until top is golden brown and cake springs back when pressed lightly in center, 13 to 16 minutes.
Transfer cake to wire rack; let cool for 5 minutes. Run knife around edge of sheet, then invert cake onto wire rack. Carefully remove parchment, then re-invert cake onto second wire rack. Let cool completely, at least 30 minutes.
FOR THE FRUIT FILLING: Place 1½ cups strawberries, 1 cup blackberries, 1 cup raspberries, sugar, cornstarch, and salt in medium saucepan. Place remaining berries in large bowl; set aside. Using potato masher, thoroughly mash berries in saucepan. Cook over medium heat until sugar is dissolved and mixture is thick and bubbling, 4 to 7 minutes. Pour over berries in bowl and stir to combine. Set aside.
FOR THE WHIPPED CREAM: Using stand mixer fitted with whisk, whip cream, sugar, and 1 tablespoon sherry on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 2 minutes.
Trim ¼ inch off each side of cake; discard trimmings. Using serrated knife, cut cake into 24 equal pieces (each piece about 2 1/2 inches square).
Briefly whisk pastry cream until smooth. Spoon ¾ cup pastry cream into trifle bowl; spread over bottom. Shingle 12 cake pieces, fallen domino-style, around bottom of trifle, placing 10 pieces against dish wall and 2 remaining pieces in center. Drizzle ¼ cup sherry evenly over cake. Spoon half of berry mixture evenly over cake, making sure to use half of liquid. Using back of spoon, spread half of remaining pastry cream over berries, then spread half of whipped cream over pastry cream (whipped cream layer will be thin). Repeat layering with remaining 12 cake pieces, sherry, berries, pastry cream, and whipped cream. Cover bowl with plastic wrap and refrigerate for at least 6 hours or up to 36 hours. Garnish top of trifle with reserved berries and serve.
05-13-2019 08:53 AM
their recipes usually takes a bit more time but the end result cannot be beat.
thank you for takig the time to post the recipe as they are not always available online
Love pastry cream - although I never did a trifle -
I have made fruit tarts with pastry cream
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