Serve this rich dessert in a clear bowl or trifle dish to show off its beautiful stained-glass layers and colors.

Body+Soul, July/August 2010, Whole Living, July/August July/August 2010


Recipe Summary



For the trifle
For the pastry cream


Instructions Checklist
  • 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.

  • 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.

  • Assemble the trifle:

    Mash strawberries with 1/2 cup sugar and salt. Let stand 30 minutes.

  • 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.

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