Berry Trifle
- 12 ounces (about 2 cups) blueberries, divided
- 18 ounces (about 3 cups) raspberries, divided
- 1 tablespoon juice from 1 lemon
- 6 tablespoons sugar, divided
- 1 1/2 teaspoons cornstarch, divided
- 1 1/2 cup milk
- 2 eggs, beaten
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 quart heavy whipping cream
- 1 (1 pound) vanilla pound cake, sliced in 1/2 inch pieces
- 3 tablespoons sherry (or liquor of your choice)
- 1 pound strawberries, halved, divided
- This recipe is vegetarian
- Produce
- 1 lemon, juice from (1 tablespoon)
- Blueberries (12 ounces)
- Raspberries (18 ounces)
- Strawberries (1 pound)
- Cooking & Baking
- Cornstarch (2 1/2 teaspoons)
- Sugar (6 tablespoons)
- Vanilla extract (1/2 teaspoon)
- Bread & Baked Goods
- (1 pound) vanilla pound cake (1)
- Dairy
- Heavy whipping cream (1 quart)
- Milk (1 1/2 cup)
- Refrigerated
- Eggs (2)
- Beer, Wine & Liquor
- Sherry (3 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 19, 2012 (5 months ago).
33 people saved this recipe.
