Easy Creamy Mixed Berry Trifle Recipe with Pound Cake and Vanilla Custard for Perfect Summer Dessert
A fuss-free, creamy layered dessert featuring pound cake soaked in homemade vanilla custard and topped with a medley of fresh mixed berries. Perfect for summer gatherings or a simple sweet treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 store-bought or homemade pound cake (about 8 ounces / 225 grams), cut into 1-inch cubes
- 2 cups fresh mixed berries (1 cup strawberries, hulled and sliced; 1/2 cup blueberries; 1/2 cup raspberries)
- 2 cups whole milk
- 3 large egg yolks, at room temperature
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Optional toppings: fresh mint leaves for garnish, powdered sugar for dusting
Instructions
- Make the Vanilla Custard: In a medium saucepan, heat 2 cups (480 ml) of whole milk over medium heat until it just starts to simmer with small bubbles forming around the edges.
- Meanwhile, whisk together 3 egg yolks, 1/3 cup granulated sugar, and 3 tablespoons cornstarch in a bowl until smooth and pale.
- Slowly pour about half of the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Pour the egg and milk mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until the custard thickens and starts to bubble, about 5-7 minutes.
- Remove from heat and stir in 1 tablespoon butter and 1 teaspoon vanilla extract until smooth and glossy.
- Transfer the custard to a bowl, cover with plastic wrap pressed directly on the surface to prevent a skin, and chill in the refrigerator for at least 1 hour.
- Prepare the Pound Cake and Berries: Cut the pound cake into 1-inch cubes. Rinse and gently pat dry the fresh berries. Slice strawberries if using.
- Assemble the Trifle: In a trifle bowl, layer pound cake cubes, a generous spoonful of vanilla custard, then mixed berries. Repeat layers until all ingredients are used, finishing with berries on top.
- Chill and Serve: Cover the trifle and refrigerate for at least 2 hours before serving to allow flavors to meld. Garnish with fresh mint leaves or powdered sugar if desired.
Notes
Press plastic wrap directly on the custard surface to prevent a skin from forming. Temper eggs slowly by adding hot milk gradually to avoid scrambling. If custard is too thick after chilling, whisk gently before assembling. Use non-stick saucepan to prevent scorching. For dairy-free, substitute milk and butter with plant-based alternatives. For gluten-free, use gluten-free pound cake or almond flour sponge cake.
Nutrition
- Serving Size: 1/6 of the trifle bo
- Calories: 280
- Fat: 10
- Carbohydrates: 40
- Protein: 5
Keywords: mixed berry trifle, pound cake dessert, vanilla custard, summer dessert, easy trifle recipe, layered dessert, fresh berries, creamy dessert