A Berry Trifle makes for one berry impressive dessert. This recipe is really three recipes in one. You start by making the strawberry syrup (which can be made ahead). Next, make the Grand Marnier Cream, then assemble the pound cake/berry trifle.
INGREDIENTS
12 cups fresh strawberries, hulled and quartered
1 1/2 cups sugar
1 tablespoon lemon juice
6 egg yolks
1/4 cup Grand Marnier liqueur
1 pint heavy cream
1 prepared pound cake
2 cups blueberries
STEP-BY-STEP DIRECTIONS
To make strawberry syrup, hull and quarter 8 cups of fresh strawberries.
Combine strawberries with 1 cup sugar and 1 tablespoon fresh lemon in a large saucepan over medium high heat, stirring and mashing the strawberries occasionally.
Let boil for about 5 minutes or until bright red and strawberries are soft. Then let cool.
Strain strawberry “mash,” pressing pulp. Discard strawberry pulp.
Transfer strawberry syrup into a container. Store in refrigerator. Reserve the syrup for other uses. It’s great over ice cream or pancakes. It’s also part of our Strawberry Swirl Milkshake recipe.
To make Grand Marnier Cream, whisk together 6 egg yolks and 1/2 cup sugar in a double boiler over medium heat until thick and creamy. Take off heat and whisk in Grand Marnier liqueur. Cover and let cool.
Whip 1/2 pint heavy cream until thick and whisk 1 cup of the egg mixture to lighten it. Spoon the rest of the whipped cream onto the egg mixture and gently fold in until incorporated.
Now we’re ready for the pound cake. Simply use a prepared store-bought pound cake. Slice it into four pieces lengthwise.
Next, cut across the cake, creating cube-shaped pieces.
In a large bowl, combine 2 pints fresh strawberries (hulled and quartered) with 2 cups fresh blueberries.
Add 1/2 cup of the strawberry syrup and toss together with the fresh berries. (Reserve the remainder of the syrup for use in other recipes. It’s great over ice cream, or with pancakes.)
In a large glass dish or bowl, arrange half of the pound cake cubes in an even layer.
Spoon half of the berry mixture over the pound cake cubes.
Spoon half of the Grand Marnier cream over the berry layer. Repeat layers with the remaining pound cake, berries and cream.
Refrigerate one hour to let the cake soak in the flavors. Enjoy!
