Red Berry Trifle

Name: Red Berry Trifle
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 8
Cuisine: English, Scottish, British, European
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 177 milliliters buttermilk, at room temperature; 1 teaspoon Cognac; 4 Tbsps sifted cornstarch; 10 extra larges egg yolks, at room temperature; 4 extra larges eggs, at room temperature; 710 milliliters all-purpose flour; 8 servings Framboise; 473 milliliters granulated sugar, divided; 1 Tbsp heavy cream; 473 milliliters cold heavy cream; 1 teaspoon kosher salt; 710 milliliters milk; 2 half-pints fresh raspberries; 237 milliliters good raspberry jam; 1 pint fresh strawberries; 237 milliliters sugar; 2 Tbsps sugar; 227 grams (2 sticks) unsalted butter, at room temperature; 2 Tbsps unsalted butter; 1 teaspoon pure vanilla extract; 2 Tbsps pure vanilla extract

Red Berry Trifle

If you want to add more lacto ovo vegetarian recipes to your recipe box, Red Berry Trifle might be a recipe you should try. One serving contains 1255 calories, 18g of protein, and 61g of fat. For $2.81 per serving, you get a dessert that serves 8. A mixture of eggs, baking soda, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes approximately 2 hours and 35 minutes.

Instructions

Watch how to make this recipe.

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.

Ingredients you will need

Raspberry Jam

Pound Cake

Spread

Jam

Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit.

Ingredients you will need

Jam

Equipment you will use

Bowl

Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.

Ingredients you will need

Strawberries

Raspberries

Cognac

Cream

Jam

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.

Ingredients you will need

Whipped Cream

Heavy Cream

Vanilla

Sugar

Equipment you will use

Hand Mixer

Whisk

Bowl

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Paper

Loaf Pan

Oven

Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.

Ingredients you will need

Granulated Sugar

Butter

Cream

Egg

Equipment you will use

Hand Mixer

Blender

Bowl

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla.

Ingredients you will need

Baking Soda

Buttermilk

Vanilla

All Purpose Flour

Salt

Equipment you will use

Bowl

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Ingredients you will need

Buttermilk

All Purpose Flour

Equipment you will use

Oven

When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

Ingredients you will need

Wrap

Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Equipment you will use

Hand Mixer

Spatula

Blender

Bowl

With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture.

Ingredients you will need

Milk

Egg

Equipment you will use

Blender

Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)

Ingredients you will need

Egg

Equipment you will use

Frying Pan

Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream.

Ingredients you will need

Heavy Cream

Vanilla

Butter

Cognac

Equipment you will use

Sieve

Bowl

Place plastic wrap directly on the custard and refrigerate until cold.

Ingredients you will need

Custard

Wrap

Equipment you will use

Plastic Wrap

Equipment

Recommended wine: Cream Sherry, Port, Moscato Dasti

Trifle works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "