Chef's Trifle Recipe

Prepare the Cake

Bake a large vanilla sponge cake according to package instructions. Allow it to cool completely.

Soak the Cake

Once cooled, cut the sponge cake into small cubes. In a bowl, mix milk and sugar, and drizzle it over the cake cubes. Set aside.

Prepare the Fruit

In a bowl, combine mixed berries, lemon juice, and sugar. Toss gently and let it sit for about 10 minutes to macerate.

Make the Custard

In a saucepan, combine milk, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened.

Add Egg Yolks

In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking continuously. Pour the egg yolk mixture back into the saucepan and cook for an additional 2 minutes.

Flavor the Custard

Remove the saucepan from heat and stir in vanilla extract. Allow the custard to cool slightly before using.

Whip the Cream

In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Layer the Ingredients

In a large trifle bowl or individual serving glasses, layer the soaked sponge cake, followed by the macerated berries, then the custard, and finally the whipped cream.

Repeat Layers

Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.

Chill and Serve

Cover the trifle and chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.