Dawn Black, New Westminster MLA, has made this Very Berry Trifle many times and found it to be a favourite.
Very Berry Trifle
1 lb pound cake
One-half cup raspberry jam
One and one-half cups whipping cream
One-quarter cup sherry
2 cups each blueberries and raspberries
1 cup hulled strawberries
Custard:
5 egg yolks
Two and one-half cups milk
One-half cup granulated sugar
One-third cup cornstarch
2 tsp vanilla
Garnish
1 cup each blueberries, raspberries and strawberries
Custard:
In bowl, whisk together egg yolks, 1/2 cup of the milk, sugar and cornstarch. In saucepan, heat remaining milk over medium heat until bubbles form around edge; gradually whisk in yolk mixture. Return to pan and cook, stirring, for five minutes or until thickened. Strain into bowl; stir in vanilla. Place plastic wrap directly on surface. Refrigerate for about four hours or until chilled.
Cut cake into one-inch thick slices. Spread one side of each with jam. Cut into one-inch cubes. Set aside. In bowl, whip 1/2 cup of the cream; fold into custard.
Arrange one-third of the cake in bottom of 12-cup (3 L) glass bowl. Sprinkle with one-third of the sherry; top with one-third each of the berries, then one-third of the custard. Repeat layers twice. Cover and refrigerate for 12 hours (or make ahead and refrigerate for up to two days). Whip remaining cream; spread over top.
Garnish: just before serving, top with blueberries, raspberries and strawberries.
Tip: I use unsweetened individually quick-frozen berries. I have also used only blueberries and raspberries (one and one-half cups of each) and eliminated the strawberries. Makes 12 servings.
