Summer Berry Trifle
Recipe from
Fine Cooking Magazine
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.
Servings:
Serves ten to twelve
Ingredients
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1-1/2 quartsmixed fresh berries (hull and quarter strawberries), plus extra berries for garnishsee savings
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3/4 cupplus 1 tablespoon granulated sugarsee savings
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4 teaspoonsminced fresh gingersee savings
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1 poundday-old French bread, crusts removed, crumb cut into 1/2 -inch cubes (5 to 6 cups)see savings
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1/2 cupGrand Marnier or Cointreausee savings
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1-1/2 cupsheavy creamsee savings
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Directions
1.
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.
2.
Meanwhile, in a large bowl, toss the bread with 5 tablespoons of the liqueur. In a chilled metal bowl with chilled beaters, whip the cream with the remaining 3 tablespoons liqueur and 1 tablespoon sugar to almost-stiff peaks.
3.
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.
4.
Cover and refrigerate until the juice has completely softened the bread, at least 4 hours or overnight. Garnish with fresh berries before serving.
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