England gets a bad rap for their contribution to world cuisine. For those of you who have been fortunate enough to visit (or even live in) the storybook country, you may or may not agree with the stereotype. I have been to England several times (for work and hope to return soon as a tourist) and I've had some really good food during my stays.
One of the great desserts that England has given the world: Trifle. Trifle is layers of custard and cake (often soaked in sherry). Trifles are super simple to put together and can be made in a variety of flavor combinations. My favorite, especially in the summer, is Berry Trifle.
My preference is to use frozen berries in the bottom layers of the trifle and fresh berries for the garnish. The frozen berries release juice as they thaw. The juice absorbs into the cake making for a yummy trifle eating experience. The fact that frozen berries tend to be less expensive than fresh was the initial reason for my experimentation. I loved the result.
Ladyfingers may be substituted for the cake in this recipe. My husband prefers trifle with ladyfingers. My daughters and I prefer the cake. My poor husband has to tolerate the cake in his trifle just like he has to tolerate living with three women...poor guy.
Berry Trifle is super easy to prepare and great for getting your kids involved in the kitchen. Trifles are most definitely a company-worthy dessert. If you don't have a trifle bowl, any pretty glass bowl would make a great presentation.
- 1 white cake mix, prepared according to package directions and baked in 9 x 13 pan
- 1 1/2 cups skim milk
- 1 package (3.4 oz. / 96 g) vanilla instant pudding mix
- 1 package (8 oz. / 227 g) cream cheese at room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1 carton (8 oz. / 227 g) frozen whipped topping
- 3 cups frozen blueberries
- 3 cups frozen raspberries
- 1 pint fresh blueberries
- 1 pint fresh raspberries
- Prepare cake mix according to package directions and bake in 9 x 13-inch pan; cool and cut into 1-inch cubes.
- In a small bowl, whisk pudding mix into milk for two minutes or until thickened; set aside.
- With an electric mixer, blend cream cheese with powdered sugar until well combined.
- Add pudding, yogurt and vanilla to cream cheese and mix until well blended.
- Fold 1 cup whipped topping into pudding / cream cheese mixture.
- Place 1/3 of the cake cubes in a trifle bowl. Top with 1/3 of the pudding mixture followed by 1 1/2 cups frozen blueberries and 1 1/2 cups frozen raspberries and half of the remining whipped topping. Repeat layers once. Top with remaining cake and pudding. Arrange fresh berries on top.
- Allow for berries to thaw prior to serving. Keep refrigerated.