Summer Berry Trifle
We sped up the preparation of a traditional English trifle by layering whipped cream, macerated berries and store-bought angel food cake. This recipe is flexible—you can soak the cake in flavored liqueurs or sweet or fortified wine, assemble it in a large trifle bowl or individual serving dishes, and use any seasonal fruit you may have on hand.
We sped up the preparation of a traditional English trifle by layering whipped cream, macerated berries and store-bought angel food cake. This recipe is flexible—you can soak the cake in flavored liqueurs or sweet or fortified wine, assemble it in a large trifle bowl or individual serving dishes, and use any seasonal fruit you may have on hand.
Ingredients
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3 cups sliced strawberries
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2 cups blueberries
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2 tablespoons grated orange zest
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6 tablespoons orange juice, divided
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2 tablespoons granulated sugar
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1 ½ cups heavy cream
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1 ½ teaspoons vanilla extract
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6 cups cubed angel food cake (8 ounces)
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¼ cup liqueur or fortified wine, such as amaretto, frangelico, sherry or madeira
Method
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Stir strawberries, blueberries, 2 tablespoons orange juice and sugar together in a large bowl. Let stand for 5 minutes.
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Meanwhile, beat cream, vanilla and orange zest in a medium bowl with an electric mixer until soft peaks form.
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Toss cake with the remaining 4 tablespoons orange juice and liqueur (or fortified wine) in a large bowl.
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Place half the cake in a trifle bowl or other large serving bowl. Top with half of the berries, then half of the whipped cream. Repeat the layers with the cake, berries and whipped cream.
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