Impress Your Holiday Guests with an Amazing Mixed Berry Trifle
I've started to think about holiday menus. The other day while shopping, I was greeted by a sales associate reminding me that there are only ten weeks until Christmas. What happened to Halloween? What happened to Thanksgiving? Yes, it is true that the fall and winter holidays my family celebrates come in rapid succession, but I do like to deal with them one at a time. Even so, I like to start thinking about my dessert options for our family celebrations well in advance. One of my favorite celebration desserts is this mixed berry trifle. Do you want a delicious, fancy-pants dessert? This mixed berry trifle is as delicious as it is pretty.
|An Impressive Mixed Berry Trifle|
The element that makes all the difference with this dessert is the Cognac cream. There is only one teaspoon of Cognac in the recipe but it adds so much flavor it would be a shame to leave it out. You can double the vanilla, if you prefer.
Frozen berries work in this recipe. Berries can be expensive during the fall and winter. I have found beautiful frozen berries that have been perfect in this trifle. You'll want to choose the best strawberries, blackberries and raspberries you can find. If you choose frozen berries, treat your bags of berries gently so that the berries don't get broken into pieces.
The crowning glory for the trifle are the pillows of fresh whipped cream placed in dollops over the top of the trifle. Make your own whipped cream for this very special dessert. You can be fancy and pipe your whipped cream over the top of your trifle, but I really like the easy casualness of the spoonfuls of whipped cream.
Serves eight to ten
Adapted from The Barefoot Contessa
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
Step 3: Assemble the Trifle
- 1 cup good seedless raspberry jam
- 4 cups frozen berries, a mixture of strawberries, raspberries and blackberries
- Cognac Cream
- 2 cups cold heavy cream
- 2 tablespoons sugar
- 2 tablespoons pure vanilla extract
Cut the pound cake into nine (3/4-inch) slices. You may find it helpful to cut each slice into 3 pieces to be able to fit them more snugly into your serving bowl. Spread each slice on one side with raspberry jam, using all the jam. Make sure you use a good quality seedless raspberry jam. Set aside.
|The Layers of the Mixed Berry Trifle|
Before you go...Never miss a Just One Donna post by signing up to receive posts in your email or your favorite RSS feed. Links are in the sidebar.