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Classic Summer Berry Trifle with Homemade Vanilla Bean Custard and Lemon-Kissed Whipped Cream

Cross-section view of a layered Summer Berry Trifle with Custard and Cream, topped with fresh strawberries and blueberries.
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Assemble this impressive layered dessert featuring fresh summer berries, rich vanilla bean custard, and light whipped cream over a base of soaked sponge cake.

Ingredients

Scale
  • 1 pound pound cake or ladyfingers, cut into 1-inch thick slices
  • 1/2 cup dry sherry or orange juice for soaking
  • 2 cups fresh strawberries, sliced
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • For the Custard: 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups whole milk
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • For the Cream: 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest

Instructions

  1. Prepare the Custard: In a medium bowl, whisk the egg yolks, granulated sugar, and cornstarch until smooth.
  2. In a saucepan, heat the milk and vanilla bean (or extract) over medium heat until just simmering. Do not boil.
  3. Slowly temper the hot milk into the egg mixture, whisking constantly.
  4. Return the entire mixture to the saucepan. Cook over medium-low heat, whisking continuously, until the custard thickens enough to coat the back of a spoon (about 5 to 8 minutes). Remove from heat, strain into a clean bowl, press plastic wrap directly onto the surface, and chill completely (at least 3 hours).
  5. Prepare the Whipped Cream: In a large, chilled bowl, whip the heavy cream, powdered sugar, and lemon zest until stiff peaks form.
  6. Assemble the Trifle: Select a clear glass trifle bowl. Arrange half of the cake slices on the bottom, pressing them slightly to cover the base. Drizzle evenly with half of the sherry or juice.
  7. Spread half of the chilled vanilla custard evenly over the cake layer.
  8. Arrange half of the mixed berries over the custard.
  9. Repeat the layers: remaining cake, remaining soaking liquid, remaining custard, and remaining berries.
  10. Top the entire trifle with the lemon-kissed whipped cream.
  11. Chill for at least 2 hours before serving to allow flavors to meld.

Notes

  • You can substitute store-bought pound cake or angel food cake for convenience.
  • For a firmer cream layer, add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of cold water to the cream before whipping.
  • Make the custard one day ahead for easier assembly.

Nutrition

Find it online: https://spoonsprout.com/summer-berry-trifle-with-custard-and-cream/