Vanilla Berry Trifle

10 servings · 35 minutes preparation · 15 minutes cooking · 370 minutes cooling, chilling or resting

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar, divided
• 1 vanilla bean, split lengthwise and seeds scraped
• 4 large egg yolks
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter, cut into pieces
• 1 pound store-bought or homemade plain sponge cake, cut into 1-inch cubes
• 3 cups fresh strawberries, hulled and sliced
• 2 cups fresh raspberries
• 1 cup fresh blueberries
• 2 tablespoons orange liqueur or fresh orange juice
• 1 1/2 cups heavy whipping cream, well chilled
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Step-by-step instructions

1. In a medium saucepan, combine the whole milk, 1/4 cup of the granulated sugar, and the scraped vanilla bean seeds and pod. Heat over medium heat until small bubbles form around the perimeter of the pan (about 170°F / 77°C), then remove from heat and allow to steep for 10 minutes.
2. In a medium heatproof bowl, whisk the large egg yolks, the remaining 1/4 cup granulated sugar, and the cornstarch together until the mixture is pale and smooth. Slowly pour one-third of the hot milk into the egg mixture while whisking constantly to temper the yolks without scrambling them.
3. Discard the vanilla pod and return the tempered egg mixture to the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly and scraping the bottom, until thick and bubbling. Continue at a gentle boil for 1 minute while whisking, then remove from heat; the custard will have exceeded 160°F (71°C).
4. Remove the custard from heat and vigorously whisk in the unsalted butter pieces until melted and glossy. Strain the warm custard through a fine-mesh sieve into a shallow bowl, press a piece of plastic wrap directly onto the surface to prevent skin formation, and chill in the refrigerator for 2 hours (120 minutes) until set.
5. In a large bowl, combine the sliced strawberries, fresh raspberries, blueberries, and orange liqueur. Let the fruit macerate at room temperature for 15 minutes, stirring once or twice, so natural juices are released.
6. In a chilled bowl using a stand mixer or hand mixer, whip the cold heavy cream, powdered sugar, and pure vanilla extract on medium-high speed for 2 to 3 minutes until medium peaks form.
7. Assemble the trifle in a 3-quart glass trifle bowl. Arrange half of the sponge cake cubes in an even layer at the bottom, spoon half of the macerated berries along with their juices over the cake, spread half of the chilled vanilla custard over the fruit, and top with half of the whipped cream.
8. Repeat the layering sequence once more with the remaining cake cubes, macerated berries, vanilla custard, and whipped cream. Cover loosely and refrigerate for at least 4 hours (240 minutes) before serving to allow flavors to meld and sponge to soften.

Kitchen notes

Always temper the egg yolks gradually with hot milk to prevent them from curdling into sweet scrambled eggs. Cook the custard over gentle, steady medium-low heat and do not rush the process; the cornstarch must come to a gentle simmer to cook out its raw taste and achieve full stability. Chilling the assembled trifle for the recommended four hours is vital for the sponge cake to absorb the berry juices and vanilla custard evenly.

Storage & make-ahead

Keep the assembled trifle refrigerated at all times when not serving. Cover securely with plastic wrap and consume within 48 hours to prevent the sponge cake from becoming overly soggy and the whipped cream from weeping. Because of dairy and egg components, do not leave at room temperature for more than 2 hours. This dessert does not freeze well due to custard separation.