Classic Trifle Recipe
A make ahead show stopper dessert that will be the talk of the town this summer.
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Servings: 10 servings
Calories: 424kcal
Ingredients
For the Sponge
- 4 large eggs , separated
- ¾ cups sugar
- 2 TBSP sugar
- ½ tsp vanilla paste or extract
- 1 tsp lemon paste or extract
- pinch Kosher salt
- ¾ cup All Purpose flour
- 4 TBSP melted butter , cooled
Blueberry Sauce & Rhubarb Filling
- 2 cups blueberries
- ¼ cup sugar
- 1 TBSP fresh lemon juice
- 6-7 cups rhubarb , cut into 1-2" pieces, stems and leaves removed
- ⅓ cup sugar
- ⅓ cup fresh lemon juice
- 2 TBSP fresh ginger grated
- 4 cups mixed berries- blueberries, blackberries, raspberries
Whipped Topping
- 1 cup heavy whipping cream
- 1 tsp vanilla paste
- 2 TBSP powdered sugar
Créme Anglaise Filling - see this post
Instructions
For the Sponge
- Pre heat oven to 350 degrees. Butter and flour a 9" spring form pan
- In the bowl of a stand mixer, combine the egg yolks and 3/4 cup sugar. Beat on high for about 4 minutes until mixture is thick and pale yellow. Add in 1/2 tsp vanilla paste and lemon paste or extract. Scrape into a large bowl. Cover and set aside. Wash the bowl and whisk off the stand mixer.
- Beat the egg whites, salt until they form stiff peaks. Add in remaining 2 TBSP of sugar and beat about 20-25 seconds more.
- Fold one third of the egg white mixture Ito the egg yolks and sugar. Sift over one third of the flour. Repeat taking care not to deflate the egg whites until all the ingredients are well combined. Gently fold in the melted butter. Pour the batter into the spring from pan and bake for 25 minutes until the top is golden brown and a cake tester comes out clean. Let the pan cool for 5 minutes, then release from the pan. Once the cake is cooled, cut into 2" cubes. Place one layer of the cubes into the trifle dish. Finish assembling in directions below.
For the Blueberry Sauce
- In a blender, add the 2 cups of blueberries, 1 TBSP lemon juice and 1/4 cup sugar. Process for 10 seconds or until nearly smooth. Strain through a fine sieve to remove the skins. Set aside until ready to assemble.
For the Rhubarb filling:
- In a heavy sauce pan, combine the rhubarb, ginger, lemon juice and sugar. Stir on medium high until Mixture comes to a boil. Cover and reduce heat to low. Stir every minute or so to prevent sticking. after 5 minutes the rhubarb will break down into a "jam". Scrape rhubarb filling into a bowl until ready to assemble trifle.
For The Whipped Topping
- 2 hours before serving, in the bowl of a stand mixer, whip the cream on medium low until frothy: about 30 seconds. Increase speed to high and add the vanilla and sugar. Whip until soft peaks form. Spread over top of prepared trifle. Chill up to 2 hours or until ready to serve.
For the Créme Anglaise:
- Follow the directions in this link, then stop after you chill the custard for 30 minutes. https://www.pineandpalmkitchen.com/summer-berry-trifle/
To Assemble the Trifle:
- In a glass trifle dish or large glass bowl, add half of the cut sponge cubes. Pour over 1 cup of the blueberry sauce. Top with 2 cups of the fresh blackberries, blueberries and raspberries. Cover with all of the rhubarb jam.
- Add the remaining sponge cake, blueberry sauce, remaining 2 cups of fresh berries, Crème anglaise. Cover and chill for 8 hours or overnight.
- Top the trifle with the whipped cream topping .
Notes
- To simplify this recipe: you can substitute store bought jam instead of making homemade.
- Frozen berries for the blueberry sauce work great. Macerate the berries in the sugar and lemon juice for about 30 minutes to release more liquid.
- You can bake the sponge and freeze for up to 3 months before using for this trifle.
- Don't want to fuss with crème anglaise- just use more whipped cream in between the layers OR an instant vanilla pudding mix. ( gasp- I won't tell). Chill for only 4-8 hours- not overnight. the whipped cream will breakdown.
- Make the blueberry sauce and rhubarb filling ahead of time.
Nutrition
Calories: 424kcal