Ingredients:

  • 2 lbs (900 g) Fresh Strawberries, hulled and sliced
  • 1 pint (450 g) Fresh Blueberries
  • 1/4 cup (50 g) Granulated Sugar
  • 1 Tbsp (15 ml) Lemon Juice, freshly squeezed
  • 24 large Ladyfingers (Savoiardi) or 1 large Madeira sponge cake
  • 1/2 cup (120 ml) Orange Juice (or Limoncello/Sherry)
  • 2 cups (480 ml) Whole Milk, full fat preferred
  • 1/2 cup (100 g) Granulated Sugar, divided
  • 6 Large Egg Yolks
  • 1/4 cup (30 g) Cornstarch (Cornflour)
  • Pinch Salt
  • 2 tsp (10 ml) Vanilla Extract (or paste)
  • 1 Tbsp (15 g) Unsalted Butter, cut into cubes
  • 2 cups (480 ml) Heavy Cream (Double Cream), very cold
  • 8 oz (225 g) Mascarpone Cheese, slightly room temperature
  • 1/4 cup (30 g) Icing Sugar (Confectioners' Sugar), sifted
  • 1 tsp (5 ml) Vanilla Extract

Instructions:

  1. Macerate Berries: Combine sliced strawberries, blueberries, sugar, and lemon juice in a bowl. Stir gently and set aside for at least 30 minutes at room temperature. This draws out the juices, creating a 'red sauce'.
  2. Heat Milk: Gently heat the milk in a saucepan until just simmering. Remove from the heat and stir in the vanilla.
  3. Combine Yolks: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until light yellow and smooth.
  4. Temper the Eggs: Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
  5. Thicken Custard: Pour the tempered egg mixture back into the remaining hot milk in the saucepan. Return to medium-low heat and whisk continuously until the mixture bubbles and thickens dramatically (about 2-3 minutes). Remove immediately from heat.
  6. Finish and Chill Custard: Whisk in the butter until smooth. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Cool completely in the refrigerator (at least 2 hours).
  7. Whip Mascarpone Mixture: In a large bowl, whisk the mascarpone cheese until soft. Add the cold heavy cream, icing sugar, and vanilla. Beat on medium-high speed until stiff peaks form.
  8. Place and Soak Sponge: Arrange the ladyfingers tightly along the bottom and sides of the trifle bowl. Drizzle the orange juice (or chosen liqueur) evenly over the sponge layer and let it soak for 5 minutes.
  9. Layer Fruit (Red): Spoon about half of the macerated strawberries and their juices over the soaked sponge.
  10. Layer Custard (White): Gently spoon the chilled pastry cream over the fruit layer, ensuring it fills all the gaps and forms an even, thick layer.
  11. Layer Fruit (Blue): Distribute most of the remaining blueberries (save a handful for garnish) and the remaining strawberry juices over the custard.
  12. Layer Topping (White): Spoon or pipe the mascarpone whipped cream mixture over the final fruit layer. Spread gently to completely cover the trifle.
  13. Garnish and Set: Decorate the top with the reserved fresh blueberries and sliced strawberries. Cover loosely and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the flavours to meld and the structure to set firm.