Easy Berry Trifle

Name: Easy Berry Trifle
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 3 [Organic Valley® Large Eggs] yolks; 1/3 cup plus 1 tablespoon granulated sugar, divided; 1/4 cup cornstarch; 1/4 teaspoon kosher salt; 3 cups [Organic Valley® Whole Milk]; 1 tablespoon [Organic Valley® Unsalted Butter], cut into small pieces; 2 teaspoon vanilla extract, divided; 1/8 teaspoon almond extract; 15-ounce store-bought pound cake (or angel food cake, for a lighter version), cut into 1-inch pieces (6 heaping cups); 2 cups sliced fresh strawberries; 2 cup fresh raspberries or blueberries; 1 cup [Organic Valley® Heavy Whipping Cream]; 3 tablespoons sliced almonds, toasted

Founder of From Scratch Fast, Nicki is a trained chef, cookbook author and recipe developer. Her mission is to help busy families get fresh, wholesome and downright delicious food on the table any night of the week. All of her recipes are naturally gluten-free.

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A creamy homemade vanilla almond pudding is the perfect match for fresh berries and store-bought pound cake in this easy trifle. It’s finished with billows of whipped cream and toasted sliced almonds for a show-stopping dessert. You can make one large or six individual trifles—we recommend clear containers so you can see the beautiful layers.

Featured in:Ways to Use Extra Milk

30 min Prep10 min Cook40 min Total

30 min Prep•10 min Cook•40 min Total

8 Servings

30 min Prep10 min Cook40 min Total

30 min Prep•10 min Cook•40 min Total

8 Servings

Featured in:

Ways to Use Extra Milk

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Ingredients

⅓ cup plus 1 tablespoon granulated sugar, divided
¼ cup cornstarch
¼ teaspoon kosher salt
2 teaspoon vanilla extract, divided
⅛ teaspoon almond extract
15-ounce store-bought pound cake (or angel food cake, for a lighter version), cut into 1-inch pieces (6 heaping cups)
2 cups sliced fresh strawberries
2 cup fresh raspberries or blueberries
3 tablespoons sliced almonds, toasted

Directions

In a medium heat-proof bowl, whisk the egg yolks until completely smooth.
In a medium saucepan, whisk together 1/3 cup of the sugar, the cornstarch and salt. Whisk in the milk. Place the saucepan over medium heat and cook, whisking constantly, until the milk starts to simmer, 5 to 8 minutes. Remove saucepan from the heat.
Ladle about 1/2 cup of the hot milk mixture into the egg yolks in a thin stream while whisking to keep the eggs from curdling. Pour the milk-egg mixture back into the saucepan and whisk to combine.
Place the saucepan over medium-low heat and cook, stirring with a rubber spatula, until the pudding starts to bubble and thickens, 1 to 2 minutes. Remove from the heat and stir in the butter pieces, 1 teaspoon of vanilla extract, and the almond extract.
Pour the pudding into a bowl (if some of the eggs have curdled in the pudding, strain it through a mesh strainer). Cover the pudding with plastic wrap, placing wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours or up to 2 days (the pudding will thicken as it cools).
Place half of the cake pieces in the bottom of a trifle dish or divide among six 12-ounce glasses. Top with half of the pudding, half of the strawberries and half of the raspberries. Repeat layers with the remaining ingredients. Cover and refrigerate for at least 4 hours or up to 1 day.
Shortly before serving, make the whipped cream: In a large bowl, combine the whipping cream, the remaining 1 tablespoon sugar, and remaining 1 teaspoon vanilla extract. Using a stand mixer or handheld electric beater, beat until medium peaks form (peaks slightly fall over). Dollop the whipped cream over the trifle and sprinkle with sliced almonds.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

In a medium heat-proof bowl, whisk the egg yolks until completely smooth.
In a medium saucepan, whisk together 1/3 cup of the sugar, the cornstarch and salt. Whisk in the milk. Place the saucepan over medium heat and cook, whisking constantly, until the milk starts to simmer, 5 to 8 minutes. Remove saucepan from the heat.
Ladle about 1/2 cup of the hot milk mixture into the egg yolks in a thin stream while whisking to keep the eggs from curdling. Pour the milk-egg mixture back into the saucepan and whisk to combine.
Place the saucepan over medium-low heat and cook, stirring with a rubber spatula, until the pudding starts to bubble and thickens, 1 to 2 minutes. Remove from the heat and stir in the butter pieces, 1 teaspoon of vanilla extract, and the almond extract.
Pour the pudding into a bowl (if some of the eggs have curdled in the pudding, strain it through a mesh strainer). Cover the pudding with plastic wrap, placing wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours or up to 2 days (the pudding will thicken as it cools).
Place half of the cake pieces in the bottom of a trifle dish or divide among six 12-ounce glasses. Top with half of the pudding, half of the strawberries and half of the raspberries. Repeat layers with the remaining ingredients. Cover and refrigerate for at least 4 hours or up to 1 day.
Shortly before serving, make the whipped cream: In a large bowl, combine the whipping cream, the remaining 1 tablespoon sugar, and remaining 1 teaspoon vanilla extract. Using a stand mixer or handheld electric beater, beat until medium peaks form (peaks slightly fall over). Dollop the whipped cream over the trifle and sprinkle with sliced almonds.