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English Berry Trifle

English Berry Trifle English Berry Trifle English Berry Trifle

Light fluffy cake with delicious berries and creamy, rich custard. A perfect dessert when you have a company to serve.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium


10 ounces raspberries
frozen, in syrup, thawed
10 ounces strawberries
frozen, in syrup, thawed
cranberry juice
1 tablespoon cornstarch
2 tablespoons rum
raspberry or blackberry, (optional)
1 recipe vanilla custard
1 angel food cake
about 10 oz
¼ cup raspberries
fresh, or strawberries, for garnish


Place the thawed raspberries and strawberries in a large sieve and drain over a bowl.

Place the fruit in a medium bowl and set it aside.

Measure the syrup.

You should have 1 cup; if necessary, add enough cranberry juice to bring up the level.

Transfer ¼ cup of the syrup to a small saucepan.

Add the cornstarch and stir to mix well.

Stir in the remaining syrup and mix well.

Bring to a boil over medium-high heat.

Cook, stirring, until the juice thickens and turns clear.

Stir in the brandy or rum (if using).

Measure out and reserve ½ cup of the fruit for garnish.

Meanwhile, prepare the custard, cover, and chill.

Cut the cake into bite-size pieces using a serrated knife.

Place half of the pieces in a large straight-sided glass bowl.

Spoon half of the fruit and half of the sauce over the cake.

Cover with half of the custard. Repeat to use all the cake, fruit, sauce and custard.

Garnish the top with the reserved fruit and the fresh raspberries or strawberries.

Cover and refrigerate for at least 2 hours and up to 6 hours before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 346% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 32%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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