Stars and Stripes Berry Trifle
2 lbs. pound cake
3 T or more seedless raspberry jam
6 cups fresh blueberries
1 T plus 1 t sugar
1 t water
3 cups plus fresh raspberries
4 cups vanilla custard
1 cup whipped cream (lightly sweetened)
>how to make<
For the stars:
*Slice pound cake into 1/2" thick slices.
*Spread jam on half the amount of cake slices.
*Top with the other half to make jam sandwiches.
*Using 2" star cookie cutter, cut out stars from each sandwich.
*Chop remaining sandwich scraps into 1/2" pieces. Set aside.
For the berries:
*Toss blueberries, 1 T sugar, and water in bowl.
*In separate bowl, toss raspberries with remaining sugar.
*Let sit until sugar dissolves and berries are glossy, about 5 minutes.
To assemble:
*Arrange 8 star sandwiches upright around bottom of trifle dish.
*Place 2 cups sandwich scraps in center of dish.
*Arrange 3 cups blueberries around stars piling up blueberries so that they surround all edges of stars.
*Spread 2 cups custard in even layer on top of blueberry and cake layer.
*Place 1 cup sandwich scraps on center of custard layer.
*Arrange 3 cups raspberries around perimeter of dish.
*Spread remaining custard in even layer on top of raspberries.
*Arrange 8 star sandwiches upright around perimeter of dish.
*Arrange remaining blueberries around stars and pile remaining raspberries in center of dish.
*Spoon whipped cream on top of raspberries and top with remaining stars.
Note: This recipe was adapted from "Cook's Illustrated".
Labels: Berry Trifle, English Trifle recipe, pound cake, Tfifle, Trifle recipe, vanilla custard