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Easy Red White and Blue Trifle Recipe for Labor Day

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A no-bake, stress-free dessert featuring layers of vanilla custard, fresh berries, and pound cake. Perfect for Labor Day or any summer gathering, this make-ahead trifle is as beautiful as it is delicious.

Ingredients

Scale
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks, at room temperature
  • 2 teaspoons vanilla extract (pure)
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 cups fresh strawberries, hulled and sliced (about 1 pint)
  • 2 cups fresh blueberries (about 1 pint)
  • 2 cups fresh raspberries (about 1 pint)
  • 2 tablespoons granulated sugar, divided
  • 1 tablespoon fresh lemon juice
  • 1 (16-ounce) store-bought pound cake
  • 2 cups heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Make the custard: In a medium saucepan, whisk together sugar, cornstarch, and salt. In a separate bowl, whisk egg yolks until smooth, then slowly pour in milk while whisking constantly. Pour egg mixture into saucepan with dry ingredients and whisk until smooth. Cook over medium heat, whisking constantly, until mixture thickens and comes to a gentle boil (5-7 minutes). Remove from heat, whisk in vanilla and butter until smooth. Pour through a fine-mesh strainer into a bowl. Press plastic wrap dir…
  2. Prep the berries: Toss sliced strawberries with 1 tablespoon sugar and lemon juice. In separate bowls, toss blueberries with 1/2 tablespoon sugar and raspberries with remaining 1/2 tablespoon sugar. Let sit for 15 minutes.
  3. Make the whipped cream: In a large mixing bowl, combine cold heavy cream, powdered sugar, and vanilla. Beat with a hand mixer on medium-high speed until soft peaks form. Refrigerate until ready to use.
  4. Prepare the pound cake: Slice pound cake into 1/2-inch thick slices, then cut each slice into 1-inch cubes (about 6 cups total).
  5. Assemble the trifle: In a trifle dish, layer 2 cups cake cubes, then 1 cup custard, then strawberries, blueberries, and raspberries. Repeat layers: cake, custard, strawberries, blueberries, raspberries. Finish with a final layer of cake, then spread remaining custard on top. Reserve about 1/2 cup whipped cream for the top.
  6. Top and chill: Spread remaining whipped cream over the top. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Garnish and serve: Just before serving, arrange reserved berries and mint leaves on top. Serve cold.

Notes

Make sure custard is completely cool before layering to avoid melting the whipped cream. Do not rush the chilling step; the trifle needs at least 4 hours to set properly. For cleaner layers, pipe custard and whipped cream instead of spooning. The trifle can be assembled up to 24 hours in advance.

Nutrition

Keywords: red white and blue trifle, labor day dessert, no-bake dessert, berry trifle, patriotic dessert, summer dessert, make-ahead dessert

Find it online: https://prismtaste.com/easy-red-white-and-blue-trifle-recipe-for-labor-day/