Keith’s Trifle

(click image to enlarge)




Makes 6 quarts


French vanilla custard

French chocolate custard

4 cups whipped cream

12 sponge cake dessert cups, as used for strawberry shortcake

4 cups fresh berries (raspberries, blueberries or a combination)


Prepare vanilla and chocolate custard (click links above for recipes).  Let cool to room temperature.


Prepare whipped cream (click link above for recipe).


Clean berries.  Select about 24 best berries and separate for garnishing.


Layer above ingredients as follows in a 6 quart bowl.


Layer 1 – 6 dessert cups

Layer 2 – vanilla custard

Layer 3 – 2 cups berries

Layer 4 – 2 cups whipped cream

Layer 5 – 6 dessert cups

Layer 6 – chocolate custard

Layer 7 – 2 cups berries

Layer 8 – 2 cups whipped cream


Garnish top with selected berries.


Chill for two hours.  Serve using large spoon.  Enjoy.