Keith’s Trifle
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(click image to enlarge)
2/18/2003
Makes 6 quarts
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.