• 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

Combine 1 cup blueberries, 1 cup raspberries, lemon juice, 1 tablespoon sugar, and 1/2 teaspoon cornstarch in a saucepan and mix to combine.

Place saucepan over medium high heat and cook, stirring often, until berries begin to break down, about 5 minutes. Allow to cool.

In a large saucepan whisk together milk, eggs, 2 tablespoons sugar, and remaining teaspoon cornstarch until all ingredients are evenly incorporated.

Place saucepan over medium heat and cook, stirring constantly with a wooden spoon, until mixture starts to thicken and coats the back of a spoon, about 5 minutes. Transfer custard to a large bowl and allow to cool.

Using a standing or handheld mixer, whip the cream and remaining 3 tablespoons sugar together until stiff peaks form.

Set aside 1 cup for topping. Place 1/4 of remaining whipped cream in bowl with custard and gently fold together using a spatula.

Once initial whipped cream is incorporated into custard, fold in remaining whipped cream (leaving cup set aside for topping).

To assemble trifle: Place about 1/2 cup of the custard at the bottom of the trifle dish, then using about a third of the pound cake, cover the bottom of the dish.

Sprinkle pound cake with 1 tablespoon of sherry (or other liquor). Cover pound cake with 1/3 of berry compote, followed by 6 ounces (about 1 cup) blueberries, followed by custard.

Top the custard with more pound cake sprinkled with 1 tablespoon sherry, followed by 1/2 the remaining berry compote, 1/2 the remaining raspberries, and 1/2 the remaining custard.

Top with remaining pound cake sprinkled with remaining sherry, followed by remaining compote and 1 cup of the halved strawberries.

Top the trifle with 1 cup remaining whipped cream and decorate with remaining berries. Allow to sit for at least 30 minutes in the refrigerator. Serve cold.

by Pak101.com (few years ago!) / 913 views