Frozen Sherry Berry Trifle Recipe
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Prep Time
1 hr
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Cook Time
mins
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Additional Time
8 hrs
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Total Time
9 hrs 45 mins
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Servings
10 slices
Frozen Sherry Berry Trifle Recipe
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Indulge in our Frozen Sherry Berry Trifle, a symphony of creamy richness and vibrant fruitiness, bursting summer flavors in every bite.
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Ingredients
- ¾ cup (3¾ oz/105 g) all-purpose flour
- 1 cup (8 floz/240 ml) whole milk
- 2 cups (10 oz/284 g) mixed berries
- ⅓ cup (4 oz/115 g) raspberry jam
- ⅛ teaspoon baking soda
- 4 large egg yolks, at room temperature
- 2 tablespoons (1 oz/28 g) granulated sugar
- ⅛ teaspoon salt
- ¾ cup (6 oz/170 g) granulated sugar
- 6 tablespoons (3 oz/85 g) Butter, softened
- ¾ teaspoon salt
- ¾ cup (6 oz/170 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg, at room temperature
- 1 ½ cups (12 floz/360 ml) heavy whipping cream
- 1 large egg yolk, at room temperature
- ½ teaspoon vanilla extract
- ⅓ cup (2½ floz/75 ml) buttermilk, at room temperature
- ¼ cup (2 floz/60 ml) sherry*
Notes
- If you don’t have a stand mixer you can use a handheld electric mixer to make the pound cake and later for whipping the cream.
- For best results, you should be baking the cake the day before to save time on the day of assembly. Also, a day-old cake will soak up the liquid better.
- You can vary the flavor of this trifle by soaking the pound cake in a different flavored liqueur and using other fruits. For example, you could use Cointreau for the pound cake and layer with macerated chopped mango and pineapple for something more tropical.
- Sherry: If you do not want to include the sherry in this dessert you can replace it with some orange juice or you can just leave it out completely. It will still be a delicious dessert.
- If you like this, try my Tiramisu Semifreddo next!
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