Ingredients
Scale
- 1 pound of sponge cake, cut into cubes
- 2 cups of fresh strawberries, sliced
- 1 cup of blueberries
- 2 cups of homemade vanilla custard
- 2 cups of whipped cream
- 2 tablespoons of granulated sugar
- 1 teaspoon of vanilla extract
- Mint leaves for garnish (optional)
Feel free to substitute the sponge cake with angel food cake for a lighter version, or swap the berries with your favorites like raspberries or blackberries. Mama Lou always said to use what’s fresh and in season, letting nature guide you.
Instructions
- Begin by preparing your custard. If making from scratch, allow it to cool completely before assembling the trifle.
- In a large bowl, beat the cream until soft peaks form. Add the sugar and vanilla extract, and continue to whip until stiff peaks form.
- Layer the bottom of a trifle dish with a third of the sponge cake cubes.
- Top the cake layer with a third of the custard, spreading it evenly.
- Add a layer of strawberries and blueberries, ensuring an even distribution of fruit.
- Continue layering with another third of the cake, followed by custard and fruit. Repeat until all ingredients are used, finishing with a whipped cream layer on top.
- Garnish with mint leaves and a few extra berries if desired.
- Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld together beautifully.
Remember, as Mama Lou always said, “A trifle is like a love letter; it’s all about layering each sentiment with care.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International