Easy
peasy dessert that looks like you spent hours on it. Looks
beautiful in a clear glass bowl with straight sides, too. Can also be
made in a loaf pan.
Ingredients
- 1 pint blueberries
- 1 pint strawberries, hulled and cut into thick slices
- 2 pint raspberries (You can use any combination of berries you like. This recipe makes a HUGE trifle, so you can half the ingredients to make a smaller one.)
- 1/4 cup sugar
- 1 cup of mango (I used fresh, canned might work if you drain it well)
- 1 pint whipping cream
- 1 tablespoon sugar + 1 teaspoon additional sugar
- 1/2 teaspoon vanilla extract
- 1 store bought pound cake, sliced 1/2-inch thick (Angel food cake or lady fingers don't work quite as well.)
Directions
Wash
and prep berries. Place the berries into a large bowl and sprinkle
with 1/4 cup sugar. Lightly toss. Let berries sit for about 10
minutes. This will allow the sugar to draw the juice out of the
berries and create a
thin syrup. Pour the syrup off into a small container and reserve for
next step.
In
a clean bowl, whip half of the cream with the mango, the syrup
reserved from the berries and the vanilla until
it thickens to a custard like consistency. (I use my Magic
Bullet and this part takes about 3 minutes).
Prepare
the second half of the whipped cream for final layer. (Whip the
cream with a teaspoon of sugar until
stiff peaks form.)
To
assemble the trifle, spoon a layer of the mango custard into a large
glass bowl. Add a layer of pound cake, breaking the slices into
pieces that fit. Then soak the cake with a layer of berries and their
juices. Keep going to make 3 or 4 more layers, depending on the
size of the bowl, finishing with a layer of plain whipped cream.
Cover
and refrigerate until ready to serve.
This
is one of my own recipes and I make many variations of this recipe.
Try adding mint to the whipped cream or create another
"custard" to go between the layers. I actually
like this recipe better than classic shortcake.
~Suzanne
~Suzanne
