English trifle may be a staple in London, however it is gaining popularity to those of us on this side of the ocean as well.
With summer bringing a garden, or farmers market, full of fresh, ripe fruit into our basket, why not try this recipe. Courtesy of the Food Network Kitchens, this dessert requires only 15 minutes of your time to prepare, and serves 10-12 people.
Perfect for a pot-luck, or to round out the family bar-b-que get-together, this refreshing and light dessert will send guests home feeling satisfied, but not over-stuffed.
SUMMER BERRY TRIFLE
5 cups strawberries (about 2 pounds)
3 cups blackberries (about 10 ounces)
3/4 cup sugar
2 cups heavy cream, chilled
1/3 cup elderflower syrup or lychee syrup
1 prepared angel food cake
Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.
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