Summer Berry Trifle

Layers of vanilla pound cake soaked in berry liqueur, silky vanilla custard, fresh whipped cream, and macerated summer berries come together in a glass trifle bowl for a show-stopping no-bake dessert. Perfect for warm-weather celebrations and Fourth of July gatherings.

By YumYum Editorial · Holiday & Seasonal

Prep: 30 min · Cook: 10 min · Total: 40 min · Serves 10

Ingredients

• 1 lb vanilla pound cake, cubed
• 3 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 3 tbsp granulated sugar, for macerating berries
• 2 tbsp orange liqueur or orange juice
• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar, for custard
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream, whipped to soft peaks
• 2 tbsp powdered sugar
• to taste Fresh mint leaves, for garnish

Instructions

1. Toss the mixed berries with 3 tablespoons sugar and orange liqueur; let macerate at room temperature for 20-30 minutes until juicy.
2. Whisk egg yolks, sugar, and cornstarch together in a bowl until pale. Heat milk in a saucepan until just simmering.
3. Slowly whisk the hot milk into the egg mixture to temper, then return everything to the saucepan. Cook over medium heat, whisking constantly, until thickened to a pudding-like custard, about 5 minutes. Stir in vanilla and let cool to room temperature, covered with plastic wrap pressed directly on the surface.
4. Whip the heavy cream with powdered sugar to soft peaks.
5. In a large glass trifle bowl, layer one-third of the cake cubes, followed by a third of the macerated berries with their juices, a third of the custard, and a third of the whipped cream.
6. Repeat the layers two more times, finishing with a decorative layer of whipped cream and berries on top.
7. Cover and refrigerate for at least 4 hours, or overnight, to let the layers meld.
8. Garnish with fresh mint leaves just before serving.