I figured I would post this one while it was still a recent memory (or would it have been better to post it in January to cheer me up and give me something to look forward to?) Either way, this was something I made a couple of months ago when I could still get strawberries and blueberries at the farmers markets. The “grow my own” ingredient in this is mulberries that I foraged right from the tree in my backyard. I’m so glad that mulberry tree survived the tree falling in the windstorm a couple of weeks ago – as a matter of fact, it may be a blessing in disguise since the tree was growing in the split of the older tree, and now that half of the tree is gone, it has much more room to grow.
I used Bird’s custard mix as the recipe suggested, maybe next time around I’ll just make my own – don’t get me wrong, it worked, it just didn’t have the exact mouth feel I was looking for. The blend of berries went nicely with the sherry, but I may mascerate them in Grand Marnier next time around. I’m submitting this recipe to the Grow Your Own event hosted by Denise at Chez Us.
Basic Trifle Recipe
recipe courtesy BirdyBaker @ RecipeZaar
1 pre-made cake (I used angel food)
2 instant pudding mix (I used Bird’s custard mix)
2 (1 lb) bags frozen fruit or fresh fruit (I used a combo of fresh strawberries, blueberries, raspberries, blackberries and mulberries)
1/3 c. sugar
1/2 c. whipped cream
Additional fresh fruit, to garnish
1/3 c. sherry wine or juice or water (I used dry sherry)
Prepare the pudding or custard according to the directions and let cool. Mix the fruit with the sherry. Cut the cake into 1″ chunks and place half of the chunks in the bottom of a trifle bowl (I used individual trifle bowls, and put a few cubes in each bowl). Layer fruit on top of that, and then pudding on top of the fruit, and then repeat layering. Top with whipped cream and garnish with fresh fruit. Chill well before serving.