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Christmas Trifle with Berries

Christmas trifle with berries layers pound cake, chilled custard, macerated strawberries and raspberries, and whipped cream in a festive dessert. Draining the berries first keeps the layers defined while their reserved juice adds flavor to the cake.
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Prep Time 30 minutes
Cook Time 10 minutes
Macerating and chilling 3 hours 15 minutes
Total Time 3 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the berries
  • 1 lb strawberries hulled and sliced
  • 12 oz raspberries
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
For the custard
  • 6 egg yolks large
  • 0.75 cup granulated sugar
  • 0.25 cup cornstarch
  • 0.25 tsp salt
  • 3 cup whole milk
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
For assembly
  • 1 cake (16 oz) pound cake cut into 1-inch cubes
  • 1.5 cup heavy cream chilled
  • 3 tbsp powdered sugar

Equipment

  • 1 5-quart trifle bowl
  • 1 electric mixer

Method
 

Macerate the berries
  1. Gently toss the strawberries, raspberries, granulated sugar, and lemon juice in a bowl.
  2. Let the berry mixture stand for 15 minutes.
  3. Drain the berries over a bowl, reserving the juice.
  4. Set aside 1/2 cup berries for garnish.
Cook the custard
  1. Whisk the egg yolks, granulated sugar, cornstarch, and salt in a medium bowl until smooth.
  2. Heat the milk in a 3-quart saucepan over medium heat until steaming and small bubbles form around the edges.
  3. Gradually whisk about 1 cup of the hot milk into the yolk mixture.
  4. Whisk the yolk mixture into the saucepan and cook over medium-low heat, whisking constantly, until thick and bubbling.
  5. Continue cooking for 1 minute.
  6. Remove the pan from the heat and whisk in the butter and vanilla.
  7. Transfer the custard to a bowl and press plastic wrap directly onto its surface.
  8. Refrigerate the custard until cold, at least 2 hours.
Assemble the trifle
  1. Beat the heavy cream and powdered sugar in a chilled medium bowl with an electric mixer until medium peaks form.
  2. Arrange half the pound cake in the bottom of a 5-quart trifle bowl.
  3. Drizzle the cake with half the reserved berry juice.
  4. Layer half the berries, half the custard, and half the whipped cream over the cake.
  5. Repeat with the remaining cake, juice, berries, custard, and whipped cream.
  6. Garnish with the reserved berries.
  7. Refrigerate for at least 1 hour before serving.

Notes

Drain the berries well so the layers stay distinct. Refrigerate leftovers for up to 2 days; this trifle is not freezer-friendly. Use gluten-free pound cake for a gluten-free variation.