Winter Berry Layered Dessert (Printable View)

Festive layers of berries, creamy custard, and whipped cream create a perfect holiday dessert.

# Ingredient List:

→ Berries

01 - 2 cups frozen mixed berries (blackberries, raspberries, blueberries, red currants)
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon fresh lemon juice

→ Sponge Layer

04 - 12 ladyfingers or 10 oz pound cake, sliced
05 - 1/3 cup berry liqueur or orange juice

→ Custard

06 - 2 cups whole milk
07 - 4 large egg yolks
08 - 1/3 cup granulated sugar
09 - 2 tablespoons cornstarch
10 - 1 teaspoon pure vanilla extract

→ Whipped Cream

11 - 1 1/2 cups heavy cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract

→ Garnish (optional)

14 - Fresh berries
15 - Grated chocolate or toasted flaked almonds
16 - Mint leaves

# How to Make It:

01 - Combine frozen berries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened and juicy. Remove from heat and let cool.
02 - Heat milk in a saucepan until steaming but not boiling. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually whisk hot milk into the egg mixture. Return to saucepan and cook over low heat, stirring constantly, until thickened, approximately 3 to 5 minutes. Remove from heat, stir in vanilla extract, and cool completely.
03 - Place half the ladyfingers or pound cake slices in a trifle dish or glass bowl. Drizzle with half the berry liqueur or orange juice. Spread half the cooled berry mixture over the cake, then top with half the custard. Repeat layering with remaining cake, liqueur, berries, and custard.
04 - Beat heavy cream, powdered sugar, and vanilla extract in a large bowl until soft peaks form.
05 - Spread whipped cream over the top custard layer. Garnish with fresh berries, grated chocolate or almonds, and mint leaves if desired. Chill for at least 2 hours or overnight before serving to develop flavors and texture.

# Expert Suggestions:

01 -
  • It looks like you spent hours in the kitchen, but the actual work is done in under forty minutes.
  • Every layer has its own moment: tart berries, silky custard, clouds of cream.
  • You can make it the night before and let the fridge do the final work while you sleep.
  • It feeds a crowd without anyone fighting over portions because everyone gets all the good stuff.
02 -
  • Let the custard cool completely before layering or it will melt the whipped cream and turn everything soupy.
  • Don't skip the chilling time; the trifle needs at least two hours in the fridge to settle and develop its full flavor.
  • If your custard looks lumpy, strain it through a fine-mesh sieve before using it.
03 -
  • Use a clear glass bowl or trifle dish so everyone can admire the layers—it's half the appeal.
  • Toast the almonds in a dry skillet for two minutes before sprinkling them on top; the nutty aroma is worth the extra step.
  • If you're short on time, assemble the trifle in the morning and let it chill all day—the wait makes it even better.

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