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Mixed Berry Trifle Recipe

Serve this dessert in a clear bowl or trifle dish to show off its beautiful stained-glass layers and colors. The recipe, which is perfect for entertaining, was developed by Zoe Nathan, Santa Monica-based baker and pastry chef.

  • yield: Serves 10

Ingredients

For the Pastry Cream

  • 2 cups whole milk
  • 1 cup heavy cream
  • Pinch of kosher salt
  • 1 vanilla bean, split and scraped, pod reserved
  • 1/2 cup cornstarch
  • 1 cup sugar
  • 4 large eggs
  • 1 stick unsalted butter, cut into pieces

For the Trifle

  • 3 pints (2 pounds, 4 ounces) strawberries, hulled and halved
  • 1/2 cup sugar, plus 1 tablespoon for cream
  • Pinch of salt
  • 1 loaf brioche, crusts removed, cut into 1-inch slices
  • 1/2 cup maple syrup
  • 3 cups mixed berries (blueberries, raspberries, blackberries)
  • 1 cup heavy cream

Directions

  1. Step 1

    Make pastry cream: In a medium saucepan, combine milk, cream, salt, and vanilla bean. Bring to just under a boil. In a second bowl, whisk together cornstarch and sugar, then whisk in eggs. Add a ladle of hot liquid to egg mixture, whisking constantly. Repeat twice, then whisk egg mixture into remaining milk mixture in pot.

  2. Step 2

    Cook over medium heat, whisking constantly until bubbling and thick, about 2 minutes. Strain through a fine sieve, then whisk in butter. Place plastic wrap directly onto surface of cream and refrigerate until chilled, at least 2 hours and up to overnight. Whisk to loosen before using.

  3. Step 3

    Assemble the trifle: Mash strawberries with 1/2 cup sugar and salt. Let stand 30 minutes.

  4. Step 4

    Brush brioche with syrup and tear into large pieces. Layer bread in bottom of a 14-cup (5-by-7-inch) trifle dish or bowl. Spread 1 generous cup macerated berries over top, then 1 cup pastry cream and 1 cup whole berries. Repeat layering twice more. Refrigerate overnight.

  5. Step 5

    Whip heavy cream to medium peaks with 1 tablespoon sugar and spoon over top. Garnish with fresh berries.

Source
Body+Soul, July/August 2010

Reviews (1)

  • 15 May, 2012

    This is such a great recipe for when the grand kids come over