Mixed Berry English Trifle

Ingredients

• For the Custard:
• 2 cups whole milk
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• A pinch of salt
• For the Trifle Layers:
• 8 ounces sponge cake or ladyfingers (store-bought or homemade)
• 2 cups fresh mixed berries (such as strawberries, blueberries, raspberries, and blackberries)
• 1 cup heavy whipping cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• For Garnish:
• Additional fresh mixed berries
• Mint leaves (optional)

Instructions

1. Prepare the Custard: In a medium saucepan over medium heat, combine the whole milk, granulated sugar, and a pinch of salt. Stir occasionally until the mixture is warm but not boiling.
2. Mix Egg Yolks: In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add a small amount of the warm milk mixture to the egg yolks, whisking constantly.
3. Thicken Custard: Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly until the custard thickens.
4. Cool the Custard: Transfer the custard to a bowl, cover with plastic wrap, and refrigerate until fully chilled, about 2-3 hours.
5. Prepare Whipped Cream: In a large mixing bowl, combine the chilled heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium speed until soft peaks form.
6. Assemble the Trifle: In a large trifle bowl or individual serving glasses, layer half of the sponge cake or ladyfingers at the bottom.
7. Add Custard Layer: Spoon half of the prepared custard over the sponge layer, spreading it evenly.
8. Add Mixed Berries: Layer half of the fresh mixed berries on top of the custard.
9. Repeat Layers: Repeat the layering process with the remaining sponge cake, custard, and berries until all ingredients are used.
10. Top with Whipped Cream: Gently spread the whipped cream over the top layer of custard.
11. Garnish: Decorate the top with additional mixed berries and mint leaves if desired. Cover and refrigerate for at least 2 hours before serving.