Recipes: Weekend at the Cottage
EASY BERRY TRIFLE
Cubes of angel food cake layered with vanilla custard, assorted fresh berries, and a lemony cream cheese whipped cream.
Ingredients
For the custard:
• ¼ cup Bird’s instant custard
• 3 tablespoons granulated sugar
• 2 cups whole milk
For the whipped cream:
• 2 cups 35% cream
• 1 8-ounce package cream cheese, room temperature
• ¾ cup icing sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• zest from 1 lemon
• 1 angel food cake, cut into 1-inch cubes
• 4 pints fresh berries – strawberries, raspberries, blueberries, blackberries
To garnish:
• fresh berries
• fresh mint
DIRECTIONS
1. Prepare the custard: Pour custard powder and sugar into a small saucepan. Add milk and stir or whisk to combine. Heat over medium heat stirring frequently until hot and thickened. Remove from heat, transfer to a bowl and cool for a bit. Once cool, cover and refrigerate for a few hours or, overnight.
2. Prepare the whipped cream: Using a hand mixer, whip 35% cream in a medium bowl until it holds stiff peaks. Set aside. Whip cream cheese, icing sugar, vanilla extract, lemon juice and lemon zest in a large bowl until light and fluffy. Add whipped cream into the cream cheese mixture by spoonfuls whipping to combine until light and fluffy.
3. Assemble the trifle: Add half the quantity of cubed cake to the trifle dish, spreading out in an even layer. Add half the quantity of custard followed by half the quantity of berries, once again spreading in an even layer. Add an even layer of whipped cream. Repeat layers. Smooth the final layer of whipped cream but add a dollop or two to the centre.
4. To serve: Add additional berries and fresh mint leaves to the top of the trifle bowl. Serve immediately.
