Berry-Almond Trifle

Special Equipment: Small Pot, Whisk, Rubber Spatula, 2 Bowls, Chef Knife, Trifle Bowl, Microplane, Small Strainer
Serves: 2-4


Pastry Cream

Macerated Berries

Whipped Cream

Additional Ingredients


Pastry Cream

  • In a sauce pan, stir together the milk & 1/4 Cup of sugar. Bring to a boil over medium heat
  • In a medium bowl, whisk together egg yolks, & egg.
  • Add sugar, & cornstarch to the egg mixture & mix well
  • Slowly drizzle the milk into the egg, sugar, & cornstarch
  • Once all of the liquid has been incorporated, return the liquid to the sauce pot
  • Over low heat, slowly whisk until the mixture has thickened
  • When the mixture has thicken & coats a spoon, take off the heat
  • Stir in the butter until completely melted
  • Pour mixture into a bowl, cover with plastic, & chill in the fridge

Tips: When heating the liquid with eggs, be careful not to scramble

Macerated Berries

  • Cut Strawberries into quarters (save 8 oz for garnishing)
  • In a bowl, add raspberries, 14 Oz of cut strawberries, sugar, lemon zest, & lemon juice
  • Stir together & let marinate

Whipped Cream

  • In a bowl, add heavy cream & confectioner sugar
  • Whisk together until soft stiff peaks form

Tips: turn your whisk upside down when whipping to see peak formation

Building Berry-Almond Trifle

  • Pastry Cream
  • Macerated Berries
  • Cake, Cubed
  • Almond, Chopped
  • Start my adding pastry cream to the bottom to the Trifle Bowl
  • Add Diced Cake
  • Add Sliced Strawberries around the outside of the bowl
  • Add Macerated Berries
  • Add Almonds
  • Now add Pastry Cream, Diced Cake, Sliced Berries, Macerated Berries, Almonds
  • Top off with Whipped Cream, Berries, & Almonds


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