Description
A delightful dessert featuring layers of sweet berries, fluffy whipped cream, and soft pound cake, perfect for summer gatherings.
Ingredients
Scale
- 1/4 cup raspberries
- 1/2 cup blueberries
- 2 medium nectarines, chopped
- 1/4 cup sugar
- 1/2 tablespoon cornstarch
- 2 tablespoons water
- 1/2 tablespoon lemon juice
- 1 (8-inch) pound cake, cubed
- 1 cup heavy whipping cream (at least 30% fat content)
Instructions
- Prepare the Pastry Cream: Make the pastry cream according to your chosen recipe. Refrigerate for about 2 hours to set.
- Make the Berry Filling: In a medium pot, combine raspberries, blueberries, nectarines, sugar, cornstarch, water, and lemon juice. Bring to a boil, then reduce heat and simmer until slightly thickened. Transfer to a bowl and let cool to room temperature, then refrigerate for 2 hours.
- Whip the Cream: Remove the pastry cream from the fridge and whisk to soften. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pastry cream.
- Assemble the Trifle: Cut the pound cake into medium-sized cubes. In a medium or large trifle bowl, layer 1/3 of the pound cake at the bottom. Add 1/3 of the berry mixture on top of the cake. Spread 1/3 of the pastry cream over the berries. Repeat these layers two more times.
- Chill and Serve: Cover the trifle with plastic wrap. Refrigerate for 2-3 hours, or overnight for best results. Before serving, top with fresh fruit if desired.
Notes
Use fresh, ripe berries for the best flavor. Substitute with strawberries or peaches as desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: trifle, dessert, summer, berries, whipped cream, pound cake