Raspberry-Blackberry Trifle

This elegant Raspberry-Blackberry Trifle is the perfect show-stopping dessert for summer gatherings or holiday dinners. It combines layers of soft angel food cake soaked in berry liqueur with a rich, creamy vanilla custard and bright, seedless raspberry and blackberry purees. The contrast between the airy cake, smooth custard, and tart-sweet berries creates a harmonious blend of textures and flavors. Serve it in a clear glass bowl to showcase the beautiful red and purple layers.

Cooking Method: Boiling, Steaming, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 596.8

Dietary: Vegetarian

Description

This elegant Raspberry-Blackberry Trifle is the perfect show-stopping dessert for summer gatherings or holiday dinners. It combines layers of soft angel food cake soaked in berry liqueur with a rich, creamy vanilla custard and bright, seedless raspberry and blackberry purees. The contrast between the airy cake, smooth custard, and tart-sweet berries creates a harmonious blend of textures and flavors. Serve it in a clear glass bowl to showcase the beautiful red and purple layers.

Directions

1
Thaw half of the raspberries and puree in a blender or food processor.
2
Strain the raspberry puree through a fine sieve to remove seeds.
3
Stir 3 tablespoons of the sugar and 1 to 2 tablespoons of the berry liqueur into the raspberry puree.
4
Refrigerate the raspberry mixture until ready to use.
5
Thaw half of the blackberries and puree in a blender or food processor.
6
Strain the blackberry puree through a fine sieve to remove seeds.
7
Stir 3 tablespoons of the sugar and 1 to 2 tablespoons of the berry liqueur into the blackberry puree.
8
Refrigerate the blackberry mixture until ready to use.
9
In a double boiler over simmering water, heat 4 cups of the milk until steam rises from the surface.
10
In a separate bowl, whisk together the eggs, remaining 1/2 cup of the milk, and 1 cup of the sugar.
11
Sift the cornstarch into the egg mixture and whisk until smooth and well blended.
12
Remove the hot milk from heat and gradually whisk it into the egg mixture.
13
Return the mixture to the double boiler and cook over medium heat, whisking constantly, until very thick and smooth, about 10 to 15 minutes.
14
Remove from heat and stir in the vanilla extract.
15
Transfer the custard to a bowl, press plastic wrap directly over the surface to prevent a skin from forming, and allow to cool slightly.
16
Cut the angel food cake into 1-inch to 2-inch cubes.
17
In a large trifle bowl, arrange half of the cake cubes on the bottom.
18
Sprinkle the cake with 1 tablespoon of the berry liqueur and evenly spread the raspberry puree over the top.
19
Arrange the remaining 1 1/2 cups of fresh or thawed raspberries evenly in a layer, especially around the sides.
20
Spoon half of the cooled custard over the berries.
21
Repeat the layers with the remaining cake, 1 tablespoon of the liqueur, the blackberry puree, the remaining blackberries, and the rest of the custard.
22
Cover the trifle bowl and chill in the refrigerator for at least 4 hours, or overnight, before serving.
23
Garnish with additional fresh berries just before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 596.8kcal

% Daily Value *
Total Fat 7.3g12%
Saturated Fat 2.3g12%
Cholesterol 233.1mg78%
Sodium 193.5mg9%
Total Carbohydrate 114.8g39%
Dietary Fiber 1.0g4%
Sugars 94.9g
Protein 17.5g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: raspberry, blackberry, trifle, custard, angel food cake, dessert, berry liqueur, layered, summer, party, chilled, vanilla, cornstarch, puree, glaze

Read it online: https://www.chefs-mate.com/recipe/raspberry-blackberry-trifle/