Triple Berry Trifle Recipe

Triple Berry Trifle

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Springtime Triple Berry Trifle

This recipe is from Costco Connection Magazine Farm to Table.

   Ingredients required
2 cups heavy whipping cream
3/4 cup powdered sugar
2 teaspoons vanilla extract
12 ounce angel food cake, cut into 1 inch cubes or 20 madeleine, quarter, divided
12 ounce blackberries, divided
18 ounce blueberries, divided
2/3 cup prepared, lemon curds, divided
12 ounce raspberries, divided

Instructions for Springtime Triple Berry Trifle Recipe

Combine the whipping cream, powdered sugar, and vanilla in a large mixing bowl. Whip on high speed until soft peaks form, set aside.

Add half of the cake cubes evenly into a 12 cup trifle dish. Top with 2/3 of the blackberries and blueberries. Add half of the whipped cream, swirling half of the lemon curd into the cream. Top with 2/3 of the raspberries. Repeat with remaining cake, whipped cream, and lemon curds. Top with remaining berries. Serve, or cover and refrigerate up to 24 hours.

Makes 10 to 12 servings.

Note: 4 cups, frozen whipped topping, thawed, can be substituted for the whipped cream.

Enjoy quick and easy recipes from an old cookbook made about fifty years ago from a rural community plus a recipe from the White House, Mrs.Gerald Ford, the First Lady's Strawberry Blitz Torte recipe about 1975. Also a recipe from the Vice Presidents wife, Mrs. Nelson Rockefeller.

Triple Berry Trifle Recipe