Description
A beautifully layered royal summer trifle made with sponge cake, berries, homemade custard, and whipped cream. Refreshing, creamy, and perfect for summer celebrations.
Ingredients
Scale
- 10 oz sponge or pound cake, cubed
- 1 cup strawberries, sliced
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 cup peach or orange juice
- 2 cups milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh mint for garnish (optional)
Instructions
- In a saucepan, whisk milk, egg yolks, sugar, cornstarch, and vanilla. Cook over medium heat until thickened, stirring constantly. Cool completely.
- Whip heavy cream with powdered sugar until soft peaks form. Set aside.
- Layer half of the cake cubes in a trifle dish. Drizzle with half the juice.
- Add a layer of mixed berries, then spread half the cooled custard over them.
- Repeat the layers with remaining cake, juice, berries, and custard.
- Top with whipped cream and chill for at least 4 hours or overnight.
- Before serving, garnish with extra berries and mint if desired.
Notes
- Chill the trifle overnight for best flavor and texture.
- Use a clear glass bowl to show off the layers.
- Custard can be made up to 2 days ahead.
- Use juice instead of alcohol to make it kid-friendly.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 125mg