English Berry Trifle Recipe

Step 1

Place the thawed raspberries and strawberries in a large sieve and drain over a bowl. Place the fruit in a medium bowl and set it aside. Measure the syrup. You should have 1 cup; if necessary, add enough cranberry juice to bring up the level.

Step 2

Transfer 1/4 cup of the syrup to a small saucepan. Add the cornstarch and stir to mix well. Stir in the remaining syrup and mix well. Bring to a boil over medium-high heat. Cook, stirring, until the juice thickens and turns clear. Stir in the brandy or rum (if using). Measure out and reserve 1/2 cup of the fruit for garnish.

Step 3

Meanwhile, prepare the custard, cover, and chill.

Step 4

Cut the cake into bite-size pieces using a serrated knife. Place half of the pieces in a large straight-sided glass bowl. Spoon half of the fruit over the cake. Cover with half of the custard. Repeat to use all the cake, fruit, and custard.

Step 5

Garnish the top with the reserved fruit and the fresh raspberries or strawberries. Cover and refrigerate for at least 2 hours and up to 6 hours before serving. --

Things You'll Need

  • 10oz Pkg frozen raspberries in
  • Syrup, thawed
  • 10oz Pkg frozen strawberries in
  • Syrup, thawed
  • Cranberry juice cocktail or
  • Cranberry juice (optional)
  • 1tb Cornstarch
  • 2tb Raspberry or blackberry rum
  • (optional)
  • 1 Recipe Vanilla Custard
  • Pudding
  • 1 Angel food cake(about 10 oz)
  • 1/4c Fresh raspberries or
  • Straberries (garnish)

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