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Bite Of Minnesota: Berry Trifle

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(credit: Crystal Grobe)

(credit: Crystal Grobe)

Crystal Grobe Crystal Grobe
Crystal Grobe is a local food writer who truly enjoys creating new...
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As with many others in the Twin Cities, a new year in the dead of winter warrants a freezer and pantry clean out. I’m sure I’m not alone in the amount of items that have been passed up over the past year (or years, in my case).

Last summer I bought a few pound cakes to practice making a jelly bean covered cake that looked like a carrot for my nephew. After my first “try” and laborious attempt, I realized that I had no interest in another cake attempt, so what I had would have to do. Turns out kids love any cake covered in jelly beans so I got lucky and there were no complaints.

Fast forward to winter and I have pound cake that is still taking up room in my freezer. After an overnight defrost, I put the cake to good use in a trifle along with frozen berries and a container of whipping cream that had the expiration date looming. This dessert was so simple and insanely satisfying that I’m going to have to make it more often.

It would be a great dessert to take to a Super Bowl party and share with friends. Big party? Double the recipe size to serve more people. My trifle dish could fit several more layers if needed. Don’t have a trifle dish? It doesn’t have to be pretty, just use a pie plate or a plastic container for easy transport.

Berry Trifle
Serves 6

10 oz. frozen mixed berries, defrosted
2 teaspoons grated lemon zest
1 cup heavy cream
1/4 cup powdered sugar
1 tsp almond extract
1 store-bought pound cake, cut into 3/4-inch-thick slices
1/3 cup sliced almonds, coarsely chopped
1/3 cup shredded unsweetened coconut

Preheat oven to 350. Spread coconut on a baking sheet and toast until browned, approximately three minutes, checking often. Set aside.

In a bowl, combine defrosted berries and lemon zest, stirring gently to combine. In another bowl, whisk or beat heavy cream, powdered sugar, and almond extract until peaks form.

Line the bottom of a trifle dish with a layer of cake slices, packing tightly. Layer ½ of the berry mixture on top of the cake slices and spread ½ of the whipped cream evenly on top of the berry mixture. Sprinkle with ½ of the toasted coconut and sliced almonds. Repeat layers ending with a final sprinkle of coconut and almonds.

Serve immediately or refrigerate overnight to let the flavors deepen.

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