Recipe

Berry Trifle

Fruit Perfect Sour Cherries

Fruit Perfect Sour Cherries

14 oz. $12.95

Quantity
Fruit Perfect Blackberries

Fruit Perfect Blackberries

14 oz. $12.95

Quantity
  • Easy
  • 30 Min
  • Serves 12

Ingredients

  • FOR THE TRIFLE
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • your favorite angel food cake, torn into bite-size pieces
  • 1 cup blueberries
  • 1 cup strawberries, hulled and sliced
  • 1 cup blackberries
  • ½ cup prepared vanilla pudding (recipe below)
  • 1 cup American Spoon Fruit Perfect Sour Cherries
  • 1 cup American Spoon Fruit Perfect Blackberries
  • FOR THE PUDDING
  • 2 cups whole milk
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 3 egg yolks
  • 2 tablespoons unsalted butter

Instructions

  • 1. Place the whipped cream and powdered sugar in a mixing bowl. Using a whisk, whip the cream until stiff peaks form.
  • 2. In a 3-quart trifle bowl, arrange about a quarter of the pieces of angel food cake in the bottom of the bowl. Top the cake with a quarter of each of the other ingredients, including the whipped cream. Continue to build the layers using all the ingredients.
  • 3. Cover and refrigerate for at least an hour before serving. Garnish with additional Fruit Perfect if desired.
  • 4. To prepare the pudding: Combine the milk and vanilla seeds and bean in a small sauce pan. Bring the milk, vanilla bean and seeds to a simmer over medium-low heat, then remove from heat and let steep for 30 minutes. Remove the bean. In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until thoroughly combined. Continue whisking as you slowly pour in the milk and vanilla mixture. Return the custard base to your saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it starts to bubble. Reduce the heat to medium-low and simmer, still constantly stirring, until quite thick, 2-3 minutes more. Remove the pot from the heat and add the butter. Stir until the butter is melted and completely incorporated. Place the finished custard in a clean bowl, smoothing a piece of plastic wrap or wax paper directly on the custard to prevent a skin from forming. Place in the refrigerator and cool completely.
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