Summer Berry Mint Trifle

Name: Summer Berry Mint Trifle
Yield: 8 to 10 portions
Ingredients: Confectioners’ sugar, to taste; 1 quart strawberries, lightly rinsed, drained, and hulled; 2½ cups Mint Crème Anglaise; 1 pint blueberries, lightly rinsed, drained, and picked over; 1 cup heavy or whipping cream, cold; 1 cup heavy or whipping cream, cold; Fresh mint leaves, for garnish; 2 tablespoons confectioners’ sugar; ½ cup cream or pale sherry; ½ cup cream or pale sherry; 1 Orange-Scented Sponge Cake

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The lightest, freshest, most wonderful trifle we’ve ever tasted. The mint freshens the strawberries and blueberries to transform a classic into a lovely summer gem.

Ingredients

1 Orange-Scented Sponge Cake
½ cup cream or pale sherry
1

Dessert
Vegetarian
Summer

Method

Cut the cake into 1 inch cubes, and line the bottom of a large glass serving bowl with them. Sprinkle the cake with the sherry, and set aside for 30 minutes.
Purée 1 pint of the strawberries in a food processor, and strain them into a bowl. Add confectioners’ sugar to