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Holiday Berry Trifle

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A layered festive dessert featuring tart berry jelly, fluffy sponge cake, creamy white chocolate custard, and mascarpone cream topped with fresh berries and mint—perfect for holiday gatherings.

  • Author: Sophia
  • Prep Time: 30 minutes active
  • Cook Time: 30 minutes (sponge cake + custard preparation)
  • Total Time: Several hours (includes chilling, often done over 1‑2 days)
  • Yield: 10 generous servings
  • Category: Dessert
  • Method: Baking, chilling, layering
  • Cuisine: American / Fusion
  • Diet: Vegetarian

Ingredients

  • For the Sponge Cake:
    3 large eggs, room temperature
    ½ cup granulated sugar
    ½ cup all‑purpose flour
    ½ tsp baking powder
  • For the Jelly:
    3 cups cranberry juice
    1½ tbsp unflavoured gelatin
    1 cup strawberries, halved
    ¼ cup granulated sugar (optional, depending on tartness)
  • For the White Chocolate Custard:
    2 cups full‑fat milk
    ½ cup granulated sugar
    4 large egg yolks
    ¼ cup corn starch
    2 oz white chocolate, chopped
  • For the Mascarpone Cream:
    1 cup mascarpone cheese
    2 tbsp orange liqueur (optional)
    ½ cup heavy cream
    ⅓ cup powdered sugar
    1 tsp vanilla extract
  • Extras for Assembly:
    2 punnets strawberries
    1 punnet raspberries
    1 punnet blueberries
    Fresh mint leaves

Instructions

  1. **Sponge Cake:** Preheat oven to 350°F (175°C). Line a 9‑inch cake pan with parchment. Beat eggs on high until foamy, then gradually add sugar and beat until thick and pale (~10 minutes). Sift flour and baking powder together, fold into egg mixture gently. Pour into pan and bake 23‑25 minutes. Cool completely on a wire rack.
  2. **Jelly:** Wash and halve strawberries; set aside. Heat half the cranberry juice until just simmering; stir in sugar if needed. In a separate bowl, bloom gelatin in the remaining cold juice (~2 minutes). Combine juices, pour into a trifle bowl, refrigerate until semi‑firm (~2‑3 hours). Press strawberries into the jelly and chill further (~3 hours or overnight).
  3. **White Chocolate Custard:** In a bowl whisk sugar, egg yolks, ⅓ cup of the milk, and corn starch until smooth. Heat the rest of the milk to simmer, slowly add to yolk mixture while whisking. Return to stovetop over medium heat and cook until thickened (~5‑7 minutes). Strain into a clean bowl, stir in chopped white chocolate until melted. Cover surface with plastic wrap and refrigerate until cold.
  4. **Mascarpone Cream:** Just before assembling, combine mascarpone and orange liqueur (if using). Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Fold whipped cream into mascarpone mixture gently until smooth.
  5. **Assemble the Trifle:** Spoon custard over the jelly layer. Crumble sponge cake over custard. Scatter strawberries, raspberries, and blueberries. Spread mascarpone cream over top. Garnish with more fresh berries, mint leaves, and a dusting of powdered sugar.

Notes

  • You can make components (sponge, jelly, custard) a day ahead to save time.
  • If orange liqueur isn’t available or desired, omit or replace with a few drops of orange extract.
  • Use seasonal berries—blackberries or pomegranate arils work well.
  • Individual trifles in small glasses are elegant and convenient for guests.
  • Store assembled trifle in the fridge and serve cold; it doesn’t freeze well due to dairy and jelly layers.

Nutrition

Find it online: https://savorymomskitchen.com/holiday-berry-trifle/