Ingredients:

  • 2 cups mixed berries (strawberries, raspberries, blueberries)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup water
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon orange zest
  • 3 cups prepared vanilla custard
  • 1 teaspoon vanilla extract (5 ml)
  • 1 (10-12 ounce/280-340g) store-bought sponge cake, cut into 1-inch cubes
  • 2 cups mixed berries (strawberries, raspberries, blueberries)
  • 2 cups heavy cream (cold)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (5 ml)
  • Fresh mint sprigs (optional)
  • Extra berries (optional)

Instructions:

  1. Combine berries, sugar, water, lemon juice, and orange zest in a saucepan. Simmer until sugar dissolves and berries soften. Simmer for 5 minutes. Strain syrup; discard solids. Let cool.
  2. Arrange sponge cake cubes in a trifle bowl. Drizzle with half of the cooled berry syrup.
  3. Stir vanilla extract into the custard. Spread half of the custard over the soaked sponge cake.
  4. Layer half of the fresh mixed berries over the custard.
  5. Repeat steps 2-4, layering remaining sponge cake (soaked in syrup), custard, and berries.
  6. Cover trifle and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  8. Spread whipped cream evenly over the top of the chilled berry trifle. Garnish with mint sprigs and extra berries, if desired.
  9. Serve the berry trifle immediately. Best enjoyed shortly after assembling the whipped cream.