Dessert DiMatteo Family recipe

Berry Trifle

The best part of Christmas Eve is when mom hands out the matching Christmas pajamas. Being the grandma, mom, and more to a group of every shape and size, she has all to do to find 10 matching outfits. Somehow, she always does it – last year’s had us all in onesies. After we change into our matching outfits, dessert is out and the Trifle is on display. My favorite dessert with all of the perfect flavors of fresh fruit and sweet cream. It rounds out the best night of the year on a perfect note.

SERVINGS: 15
PREP TIME: 15 Minutes
COOK TIME: 10 Minutes

Ingredients

  • 1 1/2 plain pound cake (store bought)
  • 1 jar good raspberry jam
  • 2 half-pints fresh raspberries
  • 1 quart fresh sliced strawberries
  • 2 pints blackberries

COGNAC CREAM

  • 3 cups milk
  • 10 extra-large egg yolks, room temperature
  • 1 cup sugar
  • 4 tbsp sifted cornstarch
  • 1 tsp pure vanilla extract
  • 1 tsp Cognac
  • 2 tbsp unsalted butter
  • 1 tbsp heavy cream

Steps

  1. Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
  2. Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle in the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
  3. With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
  4. Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold. You can make this a day in advance

TO ASSEMBLE – USE TRIFLE BOWL

  1. Cut the pound cake into (3/4-inch) slices and spread each slice on 1 side with raspberry jam.
  2. Place a layer of cake, jam side up, in the bottom of a Trifle bowl, cutting the pieces to fit. Top with a layer of berries then Cognac Cream. Repeat the layers of cake, berries and Cognac Cream, ending with a third layer of cake jam side down.
  3. Top with a mound of berries you can also use whipped cream if desired.
  4. Cover with press and seal. Refrigerate. Should be eaten same day as assembled.
  5. Enjoy!