My Recipe Box

Summer Berry Trifle


Serves ten to twelve.

  • by from Fine Cooking
    Issue 100

Use a mix of strawberries, blueberries, and raspberries to make this a red-white-and-blue-striped creation, or use any type of berry you like—just make sure you choose the ripest, tastiest ones available. The bread will soak up all their sweet juices.

  • 1-1/2 quarts mixed fresh berries (hull and quarter strawberries), plus extra berries for garnish
  • 3/4 cup plus 1 Tbs. granulated sugar
  • 4 tsp. minced fresh ginger
  • 1 lb. day-old French bread, crusts removed, crumb cut into 1/2 -inch cubes (5 to 6 cups)
  • 1/2 cup Grand Marnier or Cointreau
  • 1-1/2 cups heavy cream

Heat the berries and 3/4 cup of the sugar in a 4-quart saucepan over medium-high heat, stirring occasionally, until they start to release juice but are still whole and intact, about 5 minutes. Stir in the ginger and pour the mixture onto a rimmed baking sheet to cool.

Meanwhile, in a large bowl, toss the bread with 5 Tbs. of the liqueur. In a chilled metal bowl with chilled beaters, whip the cream with the remaining 3 Tbs. liqueur and 1 Tbs. sugar to almost-stiff peaks.

In a 2- to 2-1/2 -quart clear glass bowl, layer in the following order: 1 mounded cup of bread cubes, 1 cup of berries and juices, and 1 cup of whipped cream. Repeat 3 times—you should have 12 layers total. For the final layers, use all the remaining bread, berries (and their juices), and whipped cream.

Cover and refrigerate until the juice has completely softened the bread, at least 4 hours or overnight. Garnish with fresh berries before serving.

Serving Suggestions

This easy trifle is the perfect dessert for any backyard barbecue, whether you're serving chickenburgers, or ribs. Visit the Guide to Grilling to get more recipes for your barbecue or cookout.

nutrition information (per serving):
Calories (kcal): 310, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 7, Protein (g): 5, Monounsaturated Fat (g): 3, Carbohydrates (mg): 44, Polyunsaturated Fat (mg): 0.5, Sodium (g): 230, Cholesterol (g): 40, Fiber (g): 2,

Photo: Scott Phillips

I love it :)

This was tasty however I did not like the bread combination. I still prefer sponge cake over bread.

This is a much requested favorite for spring and summer potlucks. I generally make it a full 24 hours in advance. I use all of the french bread including the crusts and have used Triple Sec as a more economical substitute for large gatherings. For more elegant evenings, single Trifles in dessert goblets are gorgeous and just as popular.

This is delicious! Not overly sweet and not too rich--I followed the recipe exactly using Cointreau and it was a big hit. Defnintely a great summer dessert that you can make ahead. I made it 8 hours ahead but it would be even better if made the day before to allow all the bread to soak up even more juice.

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