Red White and Blue Berry Trifles Patriotic Treats

Instructions:

1. Make the Berry Compote: Combine strawberries, blueberries, sugar, lemon juice, and salt in a saucepan. Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 10 minutes. Remove from heat and let cool completely.
2. Make the Vanilla Custard: Whisk together milk, sugar, cornstarch, and salt in a saucepan. In a seperate bowl, whisk egg yolks. Gradually whisk a small amount of hot milk mixture to egg yolks. Pour egg yolk mixture into saucepan with milk. Cook over medium heat, whisking constantly, until the custard thickens and comes to a simmer. Remove from heat and whisk in butter and vanilla extract. Strain custard through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes.
3. Assemble the Trifles: In each trifle bowl, layer: a few cubes of pound cake, a spoonful of berry compote, and a dollop of vanilla custard. Repeat layers twice more, ending with a layer of custard.
4. Chill and Garnish: Cover the trifles and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Garnish with fresh raspberries, whipped cream (if desired), and patriotic sprinkles before serving.