Berry Trifle Print Email

This variation of the traditional English Trifle is fast and easy to make, serves a crowd and makes a spectacular presentation layered in a large glass bowl.
Serves 10-12

1 cake mix
2 packets of Bird's Dessert Mix*
2 pounds fresh berries (strawberries, blackberries, raspberries, blueberries)
1/3 C sugar (more or less to taste)
1 1/2 C heavy cream, whipped**
1/3 C sherry, or other liqueur (optional)

Prepare cake according to directions on package. Let cool completely. Prepare custard or pudding mix according to package instructions. Let cool completely.

Mix fruit with liquor and sugar to taste. If you don't want to use alcohol, use a little fresh juice. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice.

Whip the cream (packaged whipped cream can be used, but the real thing is worth the extra couple of minutes).

Select a large, tall glass bowl, or matching glasses for individual desserts. Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time.

* Bird's Dessert Mix is a simple pastry cream mix Imported from England
** Cool whip can be used, but real whipped cream is worth the few extra minutes.