Ingredients with Measurements:
- 1 pound fresh mixed berries (strawberries, raspberries, blueberries)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup orange juice
- 1/4 cup sherry or brandy (optional)
- 1 pound store-bought pound cake, cut into cubes
- 1 cup clotted cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Trifle dish or large glass bowl
Step-by-step instructions:
1. In a medium saucepan, combine the mixed berries, granulated sugar, water, and orange juice. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-15 minutes, or until the berries have broken down and the mixture has thickened. Stir in the sherry or brandy (if using) and set aside to cool.
2. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the clotted cream until well combined.
3. To assemble the trifle, start by layering half of the pound cake cubes in the bottom of the trifle dish. Spoon half of the berry mixture over the cake, then top with half of the clotted cream mixture. Repeat with the remaining cake, berries, and clotted cream, ending with a layer of clotted cream on top.
4. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 420
- Fat: 27g
- Carbohydrates: 41g
- Protein: 4g
- Fiber: 2g
- Sugar: 31g
Substitutions for ingredients:
- Mixed berries: Any fresh or frozen berries can be used in this recipe.
- Sherry or brandy: This can be omitted if preferred.
Variations:
- Chocolate trifle: Substitute chocolate pound cake for the regular pound cake and add layers of chocolate pudding or ganache.
- Lemon trifle: Substitute lemon pound cake for the regular pound cake and add layers of lemon curd or custard.
- Nutella trifle: Substitute chocolate pound cake for the regular pound cake and add layers of Nutella or chocolate hazelnut spread.
Tips and tricks:
- Make sure the clotted cream is at room temperature before mixing it with the heavy cream to prevent lumps.
- Use a serrated knife to cut the pound cake into cubes for easier slicing.
Storage instructions:
- Store any leftover trifle in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Top the trifle with fresh berries or whipped cream for a pretty presentation.
Garnishes:
- Fresh mint leaves or edible flowers can be used as a garnish.
Pairings:
- Serve with a glass of champagne or sparkling wine for a special occasion.
Suggested side dishes:
- None
Troubleshooting advice:
- If the clotted cream mixture is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to use fresh, ripe berries and store the trifle in the refrigerator to prevent spoilage.
Food history:
- Trifles have been a popular dessert in England since the 16th century.
Flavor profiles:
- Sweet, tangy, creamy
Serving suggestions:
- Serve chilled for best results.
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Region: British