Cherry Berry Trifle

This trifle is a simple twist on the classic English dessert, made with fewer steps and no fuss. Layers of cake, fruit, custard, and cream come together beautifully for a show-stopping dessert that feels special without being complicated. We love it for Mother’s Day, holidays, or any time you want something sweet and impressive that can be made ahead.

Serves: 10
Prep Time: 10 minutes plus chilling
Cook Time: 0

Ingredients

·         2 lbs frozen mixed berries (raspberries, strawberries, blueberries), thawed

·         1 jar New Canaan Farms Cherry Preserves

·         1 lb vanilla or butter loaf cake, sliced (store-bought pound cake works well)

·         2 cups custard, cooled (prepared with Bird’s Original Custard Powder or your favorite)

·         1 cup mascarpone (250 ml tub)

·         5 tbsp sugar, divided

·         2 cups heavy whipping cream

·         4 tbsp Kirsch or Cherry Brandy (optional; sherry works too)

·         Fresh berries, for garnish

Serve With: LOVE!

Directions

1.    Mix the thawed berries with cherry preserves until combined.
Cut cake slices into cubes about ½ inch in size.

2.    Place two-thirds of the berry mixture in the bottom of a trifle bowl. Scatter the cake cubes on top, pressing down lightly, then spoon on the remaining berry mixture.

3.    In a large bowl, beat together the custard, mascarpone, and 3 tbsp sugar until smooth. Spoon over the fruit and cake layer.

4.    In another bowl, whip cream with remaining 2 tbsp sugar and Kirsch (if using) until soft peaks form. Cover both the cream and the trifle bowl with plastic wrap and chill until ready to assemble. (This can be done up to 24 hours ahead.)

5.    When ready to serve, spoon whipped cream on top of the custard layer and garnish with fresh berries. (This final step can be done up to 2 hours before serving.)

Other add-ins to try: Strawberry Almond Jam for a classic flavor with a hint of almond. Raspberry Jam for a bright, fruity twist. East Texas Blueberry Jam to bring out the berry mix even more.