Ingredients:

  • 1 cup (120g) all-purpose flour, sifted
  • 1 teaspoon (5g) baking powder
  • 1/4 teaspoon (1g) salt
  • 4 large eggs, separated
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) milk
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (30g) unsalted butter, melted and cooled
  • 1/4 cup (60ml) Chambord (or other raspberry liqueur, or berry juice for non-alcoholic)
  • 1/4 cup (60ml) water
  • 2 cups (475ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (30g) unsalted butter
  • 1 pint (568g) fresh strawberries, hulled and sliced
  • 1 pint (568g) fresh blueberries
  • 1 pint (568g) fresh raspberries
  • 2 cups (475ml) heavy cream
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Bake the Sponge Cake: Preheat oven, prepare cake pan, and whisk dry ingredients. Beat egg whites with sugar until stiff peaks form. Gently fold in yolks, milk, vanilla, and melted butter. Bake until golden brown and a toothpick inserted into the center comes out clean. Let cool completely.
  2. Prepare the Berry Liqueur Soak: Combine Chambord (or juice) and water in a small bowl. Set aside.
  3. Make the Vanilla Custard: Heat milk in a saucepan. Whisk together sugar and cornstarch in a separate bowl. Whisk in egg yolks. Gradually whisk the hot milk into the egg yolk mixture. Pour back into the saucepan and cook, 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. Chill for at least 30 minutes.
  4. Whip the Cream: Beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  5. Assemble the Trifle: Cut the sponge cake into cubes. Layer cake cubes in the trifle bowl, drizzle with berry liqueur soak. Top with half of the custard, then half of the berries. Repeat layers, ending with the whipped cream.
  6. Chill: Refrigerate the trifle for at least 1 hour to allow the flavors to meld.
  7. Serve: Garnish with additional berries, if desired.