English Berry Trifle
Light fluffy cake with delicious berries and creamy, rich custard. A perfect dessert when you have a company to serve.
Yield
8 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
raspberries
frozen, in syrup, thawed |
|
| 10 | ounces |
strawberries
frozen, in syrup, thawed |
|
|
cranberry juice
optional |
*
|
||
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
rum
raspberry or blackberry, (optional) |
|
| 1 | recipe |
vanilla custard
|
* |
| 1 |
angel food cake
about 10 oz |
*
|
|
| ¼ | cup |
raspberries
fresh, or strawberries, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
raspberries
frozen, in syrup, thawed |
|
| 289 | ml/g |
strawberries
frozen, in syrup, thawed |
|
| 1 | x |
cranberry juice
optional |
*
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
rum
raspberry or blackberry, (optional) |
|
| 1 | recipe |
vanilla custard
|
* |
| 1 | x |
angel food cake
about 10 oz |
*
|
| 59 | ml |
raspberries
fresh, or strawberries, for garnish |
|
Directions
Place the thawed raspberries and strawberries in a large sieve and drain over a bowl.
Place the fruit in a medium bowl and set it aside.
Measure the syrup.
You should have 1 cup; if necessary, add enough cranberry juice to bring up the level.
Transfer ¼ cup of the syrup to a small saucepan.
Add the cornstarch and stir to mix well.
Stir in the remaining syrup and mix well.
Bring to a boil over medium-high heat.
Cook, stirring, until the juice thickens and turns clear.
Stir in the brandy or rum (if using).
Measure out and reserve ½ cup of the fruit for garnish.
Meanwhile, prepare the custard, cover, and chill.
Cut the cake into bite-size pieces using a serrated knife.
Place half of the pieces in a large straight-sided glass bowl.
Spoon half of the fruit and half of the sauce over the cake.
Cover with half of the custard. Repeat to use all the cake, fruit, sauce and custard.
Garnish the top with the reserved fruit and the fresh raspberries or strawberries.
Cover and refrigerate for at least 2 hours and up to 6 hours before serving.
