Ingredients:
For the Berry Compote:
1 ½ cups mixed berries (raspberries, blackberries, strawberries, blueberries)
¼ cup sugar
1 tbsp lemon juice
For the Custard:
2 cups whole milk
4 egg yolks
⅓ cup sugar
3 tbsp cornstarch
1 tsp vanilla extract
For the Whipped Cream:
1 ½ cups heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract
For Assembly:
1 pound cake or sponge cake, cubed
½ cup orange juice or berry liqueur (optional)
Fresh berries for garnish
Mint leaves (optional)
Directions:
Prepare the Berry Compote: In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until the berries release their juices and the mixture thickens slightly. Set aside to cool.
Make the Custard: Heat the milk in a saucepan over medium heat until just simmering. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook on low heat, stirring constantly, until thickened. Remove from heat and stir in vanilla. Let cool completely.
Whip the Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Trifle: Layer the trifle in a large glass bowl or individual glasses. Start with a layer of cake cubes, lightly drizzled with orange juice or liqueur if using. Add a layer of berry compote, then custard, and finally whipped cream. Repeat until the bowl is full, ending with whipped cream.
Garnish: Top with fresh berries and mint leaves. Chill for at least 1 hour before serving to allow the flavors to meld.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 6-8 servings
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