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Easy Berry Trifle Parfaits with Creamy Custard Layers

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A quick and easy summer dessert featuring layers of fresh mixed berries, creamy vanilla custard, and moist pound cake, perfect for any occasion.

Ingredients

Scale
  • 3 cups fresh mixed berries (strawberries hulled and sliced, blueberries, raspberries, blackberries)
  • 8 ounces pound cake or sponge cake, cut into 1-inch cubes
  • 2 cups vanilla custard, chilled (store-bought or homemade)
  • 2 tablespoons sugar (optional, for sweetening berries)
  • 1 teaspoon lemon zest
  • Fresh mint leaves for garnish

Instructions

  1. Gently rinse mixed berries under cold water and pat dry. Hull and slice strawberries. Toss berries with sugar and lemon zest in a medium bowl and set aside to macerate.
  2. Cut pound cake into 1-inch cubes using a serrated knife, being careful not to squash the cake.
  3. If making custard from scratch, whisk together 2 cups milk, 4 egg yolks, 1/3 cup sugar, 3 tablespoons cornstarch, and 1 teaspoon vanilla extract in a saucepan. Heat over medium, stirring constantly until thickened (7-8 minutes). Cool before layering.
  4. Layer parfaits by spooning 1/3 cup cake cubes into each glass, followed by 1/4 cup custard, then a spoonful of macerated berries and juices. Repeat layers once more, finishing with berries on top.
  5. Garnish each parfait with fresh mint leaves and chill in the refrigerator for at least 30 minutes before serving.

Notes

Use day-old pound cake to prevent sogginess. Macerate berries with sugar and lemon zest to enhance flavor. Assemble parfaits up to 4 hours ahead for best texture. For gluten-free, use gluten-free cake; for dairy-free, use coconut milk custard.

Nutrition

Keywords: berry trifle, parfait, summer dessert, custard, pound cake, easy dessert, fresh berries

Find it online: https://vexifood.com/easy-berry-trifle-parfaits-recipe-with-creamy-custard-layers-for-perfect-summer-desserts/