Summer Berry Trifle

Name: Summer Berry Trifle
Total time: 630 min
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

www.americastestkitchen.com

To perfect this English classic, we’d need to ensure that the flavors and textures of each layer melded together—but without the whole thing turning to mush.

Keywords

Desserts or Baked Goods
Fruit
Fruit Desserts
Cakes

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Trifle bowl
Saucepan
Whisk
Mixing bowl
Fine-mesh strainer
Parchment paper
Baking sheet
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Cooling rack
Chef's knife
Stand mixer
Spatula
Potato masher
Bread knife
Plastic wrap
Kitchen scale
Measuring cup
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Pastry brush

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