Summer Berry Trifle

Need a quick, elegant dessert for the 4th of July? Make a summer berry trifle (or several!) and relax with your guests while your desserts chill. Simple to make and delicious to eat, these trifles are sure to be a big hit this 4th!

This recipe uses the foundation recipes for sponge cake and creme anglaise. One recipe of each will be enough to make 6 to 8 individual desserts depending on the size of your serving dishes.

In addition you will need:

4 cups mixed berries

2 cups lightly sweetened whipped cream

1/4 cup sweet sherry or brandy, if desired

 

Directions

Cut the cake into 1/2″ cubes. If you decide to make one large trifle instead of individual desserts you would want to cut the cubes larger, approximately 3/4″. Sprinkle the cut cake with the sherry or brandy if you are using it. If not, then just skip this step.

Put a tablespoon of creme anglaise in the bottom of each glass and sprinkle with a few berries.

Top with a spoonful of whipped cream and then with a layer of cake cubes.

Continue layering in this manner until all the ingredients are used. Finish with a spoonful of whipped cream and garnish with mint and a few whole berries. Refrigerate until ready to serve.

 

Alternatives

This recipe is extremely adaptable. If you don’t want to use creme anglaise or don’t have time to make it, leave it out. Your trifles will still be delicious! I chose berries for this dessert so the trifles would be red, white, and blue for the holiday. Many fruits will work well though. Pick tropical fruits and have lovely tropical trifles — mango, pineapple, and passion fruit will give a great mix of flavor. Top with a bit of toasted, fresh coconut for a nice finishing touch. Or use fresh, juicy peach slices paired with sponge cake made with brown sugar and sprinkled with bourbon for a southern twist. Top with toasted, caramelized pecans.

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