A variety of fruit, custards, puddings and flavorings can be used to fit any season. Melted chocolate could be stirred into the custard, cookies or lady fingers could be used instead of pound cake and a variety of liqueurs or juices can be used for soaking. The possibilities are endless.
This version uses a variety of fresh summer berries and cream to create a beautiful and easy Fourth of July dessert.
2 cups Bird's Instant Custard (available at FRESH in the baking aisle)
1 pound cake
1 jar raspberry preserves
1/4 cup raspberry Chambord or fruit juice
3 cups of whipped cream
2 cups raspberries
2 cups blueberries
2 cups strawberries, halved
Prepare the Bird's custard according to package directions and refrigerate for at least two hours or overnight. Stir in one cup of whipped cream. Slice the pound cake into 1/2 inch slices. Spread the raspberry preserves over the slices and make into a sandwich. Cut the sandwiches into fourths. Place the cake squares in a bowl and drizzle the Chambord over the top. Toss to coat completely. In the bottom of the trifle dish place a layer of cake squares, top with 1 cup Bird's Custard, a layer of berries, a cup of whipped cream, the remaining cake squares, the remaining cup of custard, another layer of berries, and the last cup of whipped cream. Garnish with any remaining berries on the top of the trifle. Refrigerate for up to two hours or overnight.
Recipe by Christine Gardner