Ingredients:

  • 6 large eggs, separated
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) all-purpose flour
  • ¼ teaspoon salt
  • ½ cup (120ml) water
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 4 large egg yolks
  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups (475ml) whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 2 cups (500ml) heavy cream
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pint (approx. 570g) fresh strawberries, hulled and sliced
  • 1 pint (approx. 570g) fresh blueberries

Instructions:

  1. Preheat oven to 350°F (175°C). Prepare the cake batter, whisk egg whites to stiff peaks, gently fold into the remaining mixture, and bake until golden brown and springy. Cool completely.
  2. Combine water and sugar in a saucepan and simmer until sugar dissolves. Stir in lemon juice and let cool.
  3. Whisk egg yolks, sugar, and cornstarch in a saucepan. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla and butter. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool.
  4. Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  5. Cut the sponge cake into cubes. Arrange a layer of cake in the trifle bowl and drizzle with citrus syrup. Top with a layer of custard, followed by a layer of strawberries and blueberries. Repeat layers until all ingredients are used, ending with a layer of whipped cream. Decorate with remaining fruit in a star pattern, if desired.
  6. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.