Berry Bliss Pound Cake Trifle Summer Dessert Sorted

Instructions:

1. Gently combine the strawberries, raspberries, and blueberries in a bowl. Sprinkle with granulated sugar and lemon juice. Toss to coat and let sit for at least 15 minutes to macerate, releasing their juices.
2. In a saucepan, whisk together milk, sugar, cornstarch, and salt. In a separate bowl, whisk egg yolks. Gradually temper the egg yolks by whisking in a little of the warm milk mixture. Pour the egg yolk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens and coats the back of a spoon. Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing directly onto the surface to prevent a skin from forming), and refrigerate for at least 30 minutes to cool completely.
3. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
4. In the trifle bowl, create layers: Start with a layer of pound cake cubes. Spoon over half of the berry mixture, including the juices. Pour half of the cooled custard over the berries. Repeat the layers with the remaining pound cake, berries, and custard.
5. Spread whipped cream evenly over the top layer of custard. Garnish with fresh mint sprigs and extra berries, if desired. Cover the trifle with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Spoon individual servings of the Berry Bliss Pound Cake Trifle into bowls or glasses. Serve and enjoy this berry trifle pound cake!