Trifle with three types of berries
Votes: 2
Time: 2 hours 30 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 556, total fat 32 G., saturated fats 16 G., proteins 7 G., carbohydrates 64 G., fiber 2 G., cholesterol 125 mg, sodium 489 mg, sugar 43 G.
Calories 556, total fat 32 G., saturated fats 16 G., proteins 7 G., carbohydrates 64 G., fiber 2 G., cholesterol 125 mg, sodium 489 mg, sugar 43 G.
A trifle made with fresh fruit and berries is one of the most vibrant and impressive summer desserts, ready in minutes if you have ready-made sponge cake and instant pudding on hand. Layer the sponge cake pieces, fresh berries, and pudding cream in a clear bowl, let it set in the refrigerator, and it's ready!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups heavy whipping cream
- 1 cup crème fraîche
- 1 cup cold milk
- 1 package (90 g) of instant vanilla pudding
- 1 store-bought pound cake, cut into cubes (6 cups)
- 2 cups strawberries, thinly sliced
- 1 cup blackberries
- 1 cup blueberries
- Zest of 1 lemon for garnish
- A sprig of mint for decoration
- Special equipment: trifle bowl
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Recipes with similar ingredients: cupcake, vanilla pudding, sour cream, milk, cream, strawberry, blackberry, blueberry, lemon zest, mint
Cooking the dish according to the recipe:
- Whip the cream with a mixer until soft peaks form and set aside. In a large bowl, whisk together the crème fraîche, milk, and pudding mixture until thickened. Fold in the whipped cream and set aside.
- Place half of the cubed pound cake in the bottom of a trifle pan. Arrange a third of the strawberries, blackberries, and blueberries on top of the cake. Top with half the pudding. Repeat with the remaining cake, another third of the berries, and the remaining pudding. Sprinkle the remaining berries over the final pudding layer. Refrigerate for 2 hours. Just before serving, sprinkle with lemon zest and garnish with a sprig of mint.
Author of the recipe - Tiffani Thiessen is an American actress who rose to fame for her role in Beverly Hills, 90210.
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