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Chef and cookbook author Clodagh McKenna joins TODAY Food to share her go-to summer dessert recipes: custard-filled trifle bursting with berries and orange-scented, strawberry-topped sponge cake.
The sweet layers of strawberry jam balanced with the soft whipped cream in between the light orange blossom spongecake layers in this dessert is such a gorgeous mouthful of summer. And, I have to admit, it is quite fabulous to see the reaction on the faces of friends and family when I bring this hero spongecake to the table. Smiles all around!
This is my go-to summer trifle when it's sunny outside.The berries cooked with the crème de cassis are so sweet and aromatic. It's also a very simple recipe to prepare.
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