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Categories:Viewed: 70 - Published at: 5 years ago
Ingredients
- 5 cups strawberries (about 2 pounds)
- 3 cups blackberries (about 10 ounces)
- 3/4 cup sugar
- 2 cups heavy cream, chilled
- 1/3 cup elderflower syrup or lychee syrup
- 1 prepared angel food cake
Method
- Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
- Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour.
- (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
- Whip the cream in a chilled bowl until it holds soft peaks.
- Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
- Tear or cut the angel food cake into 2-inch pieces.
- Scatter about half the cake on the bottom of a trifle dish or clear glass bowl.
- Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream.
- Repeat with the remaining cake, berries and cream to finish the trifle.
- Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours.
- Serve chilled.
