As seen on WHDH’s “The Dish”, a delicious Berry Trifle

July 7th, 2013
by Connor MacDonald

On June 20, our very own Chef Bernard Kinsella joined WHDH’s Amanda Grace on “The Dish” to demonstrate how simple, healthy and delicious¬†a berry trifle is.

Wild Berry Trifle

Ingredients Serves 10

— 1 pint blueberries
— 1 pint strawberries, hulled and cut into thick slices
— 2 pint raspberries
— 1 lemon, juiced
— 1/4 cup sugar
— 1 1/2 teaspoons cornstarch

Lemon Yogurt:

— 1 quart plain yogurt
— 1 tablespoon sugar
— 1 (11-ounce) jar lemon curd
— 1 (store bought) angel food cake, sliced 1/2-inch thick in cubes


1. Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.

2. Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.

3. In a clean bowl, mix the yogurt with the sugar and blend to combine. Add the lemon curd stir to combine.

4. To assemble the trifle, spoon a layer of the lemon yogurt into a large glass bowl. Add a layer of angel food cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

To read more and see the original article, please visit WHDH


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