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Creamy Berry Trifle with Vanilla Custard

creamy berry trifle with vanilla custard - featured image
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A luscious layered dessert combining silky homemade vanilla custard, fresh mixed berries, and soft sponge cake, perfect for any occasion and easy to assemble.

Ingredients

Scale
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • ½ cup granulated sugar (100 g)
  • 4 large egg yolks (room temperature)
  • 1 vanilla bean pod, split and scraped or 2 tsp pure vanilla extract
  • 3 tbsp cornstarch
  • 1 standard loaf sponge cake or pound cake, cut into 1-inch cubes
  • 3 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries) (450 g)
  • ¼ cup berry jam or preserves (optional) (60 ml)
  • 1 cup whipped cream, lightly sweetened (240 ml)

Instructions

  1. In a medium saucepan, combine whole milk, heavy cream, and the split vanilla bean pod (scraped seeds plus pod). Heat over medium until just simmering (about 5 minutes). Remove from heat and let vanilla infuse for 10 minutes. If using vanilla extract, add it later.
  2. In a separate bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened (about 2 minutes). Add cornstarch and mix until smooth.
  3. Slowly pour about ½ cup of the warm milk mixture into the yolks while whisking constantly to temper the eggs. Then pour the egg mixture back into the saucepan with the remaining milk.
  4. Return saucepan to low heat and stir constantly until custard thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat. If vanilla bean was not used, stir in vanilla extract now. Strain custard through a fine mesh sieve into a clean bowl.
  5. Cover custard with plastic wrap pressed directly onto the surface and chill in the fridge for at least 2 hours or overnight.
  6. Wash and pat dry mixed berries. Hull and slice strawberries if large. Cut sponge cake into 1-inch cubes. Optionally, brush cake cubes lightly with berry jam.
  7. In a chilled bowl, whip heavy cream with 1-2 tbsp sugar until soft peaks form. Keep chilled until assembly.
  8. Assemble the trifle by layering cake cubes, vanilla custard, and mixed berries in a trifle bowl or individual glasses. Repeat layers until full, finishing with whipped cream and a few berries for garnish.
  9. Chill the assembled trifle in the fridge for at least 1 hour before serving to let flavors meld.

Notes

Use room temperature eggs for smooth custard. Whisk constantly while cooking custard to avoid lumps or scrambling. Slightly stale sponge cake absorbs custard and berry juices better. Drain excess juice from berries to prevent soggy trifle. Chill whipped cream bowl and beaters for fluffier cream. Assemble just before serving to avoid soggy cake for larger gatherings. For dairy-free version, substitute milk and cream with almond or oat milk and use dairy-free whipped topping.

Nutrition

Keywords: berry trifle, vanilla custard, layered dessert, easy dessert, summer dessert, berry dessert, trifle recipe

Find it online: https://yumnode.com/creamy-berry-trifle-with-vanilla-custard-easy-layered-dessert-recipe/