Ingredients:

  • g All-Purpose Flour
  • g Granulated Sugar
  • g Unsalted Butter, softened
  • Large Eggs, room temperature
  • ml Whole Milk
  • ½ tsp Baking Powder
  • Lemon Zest from 1 large lemon
  • Pinch of Salt
  • g Fresh or Frozen Mixed Berries (for syrup)
  • ml Water (for syrup)
  • g Granulated Sugar (for syrup)
  • Tbsp Lemon Juice (for syrup)
  • ml Whole Milk (for custard)
  • ml Heavy Cream (for custard)
  • Large Egg Yolks
  • g Granulated Sugar (for custard)
  • Tbsp Cornstarch
  • tsp Vanilla Bean Paste or Extract
  • ml Heavy Whipping Cream (for topping, cold)
  • Tbsp Powdered Sugar (for topping)
  • cup Fresh Berries (for garnish, reserved)

Instructions:

  1. Bake Sponge (If necessary): Cream butter and sugar. Beat in eggs one at a time. Gently fold in dry ingredients and lemon zest. Pour batter into a greased 8-inch square pan and bake at 350°F (175°C) for 30-35 minutes. Cool completely.
  2. Prepare Syrup: Combine sugar and water in a small saucepan; heat until sugar dissolves. Add 1 cup of the berries and lemon juice. Simmer gently for 5 minutes. Strain the syrup and mash the cooked berries slightly. Set aside to cool completely.
  3. Prep Sponge Layers: Cut the cooled sponge cake into 1-inch cubes.
  4. Infuse Milk: Gently heat milk and cream for the custard in a saucepan until simmering. Remove from heat.
  5. Temper Yolks: In a separate bowl, whisk egg yolks, sugar, and cornstarch vigorously until pale and creamy.
  6. Combine & Thicken: Slowly drizzle half of the hot milk mixture into the yolk mixture while whisking constantly (tempering). Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens significantly and coats the back of a spoon (Do NOT boil!). Remove from heat, stir in vanilla.
  7. Chill Custard: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill for at least 3 hours until completely cold and set.
  8. First Layer (Sponge): Arrange half the sponge cubes in the bottom of a 2-quart trifle bowl. Drizzle evenly with half of the cooled Berry Soaking Syrup.
  9. Second Layer (Custard & Berries): Gently spread half of the cold custard over the soaked sponge, then scatter half of the fresh berries evenly over the custard layer.
  10. Repeat Layers: Repeat steps 8 and 9 with the remaining sponge, syrup, custard, and fresh berries.
  11. Final Topping: Whip the heavy cream and powdered sugar until soft to medium peaks form. Dollop or pipe the whipped cream generously over the top layer.
  12. Garnish & Set: Decorate the cream with the final reserved fresh berries. Cover loosely and chill for at least 1 hour, or preferably overnight, before serving.