Ingredients
FRUIT
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4 cups fresh, seasonal berries or cherries
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1 lime, zest/juice
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1 tablespoon sugar
WHIPPED CREAM
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3 cups heavy cream
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1/3 cup icing sugar
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1 cup of vanilla custard
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2 teaspoons vanilla
TRIFLE
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One fresh pound cake
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1/2 cup crushed cookie (ex. lemon, Amaretti, ginger snap)
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1/4 cup orange liqueur (optional)
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1/4 cup sherry or cherry liqueur (optional)
Directions
FRUIT
- In a small bowl, toss the berries/cherries with the sugar and lime and let stand at room temperature for 20 minutes. Check for sweetness, adding more sugar if called for.
WHIPPED CREAM
- In a large bowl using an electric mixer, whisk the cream to soft peaks with the vanilla then add the icing sugar.
- Whip to stiff peaks then fold in the custard and chill in fridge.
TRIFLE
- Cut the pound cake into 25 mm cubes. Using four to six jam jars, place some cake in the bottom of each.
- Drizzle the cake with the liqueur.
- Layer with the fruit, whipped cream, and a spoon of cookie until nearing the top of the jar.
- Top with a large dollop of cream and garnish with cookie and fruit.
