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All-American Summer Berry Trifle

COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
8
RATE THIS RECIPE
(27)
Clodagh McKenna's All-American Summer Berry Trifle
TODAY
COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
8
RATE THIS RECIPE
(27)

Ingredients

  • 3 cups fresh blueberries
  • 3 cups fresh raspberries
  • 5 tablespoons superfine sugar
  • 3 tablespoons crème de cassis
  • 1 pound cake, homemade or store-bought, sliced
  • 1 cup mascarpone cheese
  • 2 cups custard, homemade or store-bought
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream, softly whipped
  • Chef notes

    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.

    Technique tip: Fold the mascarpone and custard together using a spatula. This will help it keep its thick consistency, so it holds well in the trifle.

    Preparation

    1.

    Place 2 cups of each of the berries and sugar in a saucepan over a low heat and simmer for 2 minutes, then pour in the crème cassis and set aside to cool.

    2.

    Place a layer of the pound cake at the bottom of a large trifle (or glass) bowl, and spoon the berry mixture on top.

    3.

    In a mixing bowl, whisk together the mascarpone, vanilla extract and custard until smooth (make sure it doesn't get to runny — you want it to remain slightly thick). Spoon the custard mixture on top of the cake and berries, followed by the softly whipped cream.

    4.

    Chill for a couple of hours in the fridge. Just before you serve, decorate the top of the trifle with the remaining blueberries and raspberries.