BLACKBERRY TRIFLE WITH LUSCIOUS CUSTARD FILLING
Don’t you just love a trifle? Trifles are absolutely perfect for every kind of even, elegant or casual and are perfect for Independence Day.
We have a slew of blackberries this year. I have been thinking of ways to use these berries so as not to waste even one. I was looking back at some of my recipes and came across this trifle that is absolutely extraordinary. What appealed to me was the custard filling. I could just taste the cold filling with those reduced berries soaked into the spongy cake. I couldn’t wait to give it a try.
I have changed a few things up, but for the most part, it is a very old recipe that has been handed down through the generations from my grandmother’s mother.
One of the things I love about trifle desserts is the fact that everyone can take a part in the preparation of the trifle in that it has five distinctly separate components and the fact that it is better the next day or two after making it, therefore it is a great make ahead dessert. In our kitchen, Scott took over preparing the blackberries, Graylyn (my 14 year old) made the whipping cream, Mary (9) and I made the cake, Anna (7) and I made the custard, and I made the Sherry drizzle. It seems like a lot, but even if I had been the only one in the kitchen, it would be worth it. I really don’t think it would have taken me very long.
This Blackberry trifle is a “must” for your Fourth of July celebration! Scott said that he wanted it for his birthday cake this next December!! It really must be a winner because he has never veered off of his usual Homemade Nut Pie with Ice Cream. Get in that kitchen and whip this up and watch your family and friends light up with the fireworks!
For more recipes and meal ideas, check out Meal Plan Monday!
- 1 1/3 cups cake flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 tablespoon vanilla extract
- 1 large egg
- 6 large egg whites (reserved from custard filling)
- 1/4 teaspoon cream of tarter
- 4 cups whole milk
- 1 cup sugar
- 1/4 cup cornstarch
- 6 large egg yolks (reserved from sponge cake)
- pinch of salt
- 1 1/2 tablespoons vanilla extract
- 4 tablespoons unsalted butter , cut into 1/2 inch pieces
- 10 cups blackberries (divided for reduction, whole pieces, and garnish)
- 1/2 cup sugar
- 1/2 teaspoon cornstarch
- pinch of salt
- 1 1/2 cups cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 cup drinking Sherry
- 1/4 cup sugar
1.Pre-heat oven to 350 degrees, grease a large baking sheet (18 by 12-inch) that is rimmed, and line with parchment paper. . Grease parchment paper or spray lightly with cooking spray.
In a medium bowl, whisk flour, sugar, salt, and baking powder together. Add oil, water, egg, and vanilla into flour mixture and mix well.
Whip egg whites and cream of tartar on medium speed on a stand mixer fitted with the whisk attachment for about 2 minutes,then increase speed to high and whip until soft peaks form , about 2 more minutes.
Fold 1/3 of whipped egg whites into the cake mixture. Repeat until all of the egg whites have been incorporated into the batter.
Spread batter into prepared cookie sheet and bake until golden brown, about 15 minutes. The cake will be done when it sprains back when pressed lightly in the center of the cake.
Remove cake from oven and transfer to a wire rack letting cake cool for about 5 minutes. Remove cake from pan by inverting cake onto the wire rack. Remove parchment paper and allow to cool completely.
Once cake is cooled, cut cake into three inch square pieces.
In a heavy saucepan, stir together the 3 1/2 cups of the milk and 1/2 cup of the sugar. Bring to a simmer over medium heat then remove milk from heat.
Meanwhile, whisk remaining milk and sugar into a bowl. Add cornstarch, egg yolks, and a pinch of salt to the milk an sugar mixture and mix well.
Add one cup of the hot mixture to the cool mixture whisking instantly. Return tempered mixture to the mixture in the saucepan.
Return saucepan to the stove and cook over medium heat whisking constantly until very thick (about 5 to 8 minutes). Remove saucepan from heat, add vanilla, and butter one piece at a time until incorporated.
Pour into a bowl, place a piece of parchment paper or plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled before using (about an hour).
Reserve 9 to 12 blackberries for garnish for later use. Divide the berries in half placing 1/2 of remaining berries in a heavy saucepan and the other 1/2 berries in a bowl.
Add sugar and cornstarch to the saucepan with the berries and place over medium heat until sugar is dissolved. While the berries are cooking, mash them with a potato masher to add the fruit juice to release from the berries.
Pour the blackberry sauce into the bowl over the whole blackberries.
In a large bowl, whip cream, sugar, and vanilla on medium-low speed with a mixer until stiff peaks are just about to form. Set aside.
In a small bowl, mix Sherry and sugar until well blended.
Spoon about one cup of custard into the bottom of trifle bowl.
Layer about 10 pieces of cake around the bottom of the trifle then place 2 in the center. Drizzle the Sherry mixture over the cake pieces. Spoon half of the blackberry mixture over the cake then half of the custard mixture, then half of the whipping cream. Repeat layering with cake, Sherry drizzle, blackberry mixture, custard, then whipping cream. Cover bowl with plastic wrap and refrigerate overnight (8 hours). Garnish top of trifle with reserved blackberries and serve!