Summer Berry Trifle | America's Test Kitchen

Ingredients

• 3 1/2 cups whole milk
• 1 cup (7 ounces/198 grams) sugar
• 6 tablespoons cornstarch
• Pinch salt
• 5 large egg yolks (reserve whites for cake)
• 4 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
• 4 teaspoons vanilla extract
• 1 1/3 cups (5 1/3 ounces/151 grams) cake flour
• 3/4 cup (5 1/4 ounces/149 grams) sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup vegetable oil
• 1/4 cup water
• 1 large egg
• 2 teaspoons vanilla extract
• 5 large egg whites (reserved from pastry cream)
• 1/4 teaspoon cream of tartar
• 1 1/2 pounds (680 grams) strawberries , hulled and cut into 1/2-inch pieces (4 cups), reserving 3 halved for garnish
• 12 ounces (340 grams/2 1/3 cups) blackberries , large berries halved crosswise, reserving 3 whole for garnish
• 12 ounces (340 grams/2 1/3 cups) raspberries , reserving 3 for garnish
• 1/4 cup (1 3/4 ounce/50 grams) sugar
• 1/2 teaspoon cornstarch
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 tablespoon plus 1/2 cup cream sherry