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Make the most of berry season by assembling a classic English trifle to serve to your friends and family. While not considered a complicated dish to make, you can simplify this recipe even further by using vanilla pudding in place of the homemade crème anglaise. Trifles are ideal for a crowd, especially when the food is being served buffet-style and eaters can feed themselves.

Classic Trifle
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  • 3 ¼ cups whipping cream, divided
  • 6 egg yolks
  • ½ cup sugar
  • 1 ½ teaspoon vanilla, divided
  • 1 – 1 ½ pounds store-bought or homemade pound cake
  • 1/2 cup seedless raspberry jam
  • 2 tablespoons Grand Marnier, divided
  • 12 ounces fresh Ontario berries, plus extra for garnish, divided
  • ¼ cup powdered sugar


  1. Start by making the crème anglaise. Heat 2 cups of the whipping cream in a medium pot set over medium heat. Beat together the egg yolks with sugar until thick and pale yellow. Set aside.
  2. Just before the cream begins to boil, remove from the heat. Very slowly drizzle some of the hot cream into the sugar/yolk mixture while beating or whisking constantly.
  3. Return the mixture to the pan and cook over low until the mixture thickens and can coat a spoon. Do not allow to boil for the smoothest texture. Run through a strainer if desired. Stir in 1 teaspoon of vanilla and mix well. Allow to cool completely.
  4. Cut the pound cake into bite sized cubes. Spread jam over a third of the cubes and place in the bottom of a trifle dish. Spread jam on the rest of the cake cubes and set aside.
  5. Drizzle 2 teaspoons of the Grand Marnier over the cake and layer with a third of the berries.
  6. Spoon a third of the completely cooled crème anglaise over the cake, then repeat the layer twice more – cake, Grand Marnier, berries, crème anglaise.
  7. Beat the remaining 1 ¼ cups of whipping cream with the powdered sugar and remaining vanilla until soft peaks form. Smooth whipped cream over the top of the trifle and garnish with more fresh berries.


Each component needs to be layered carefully, which is why a trifle bowl is ideal for this dish. If you don’t have one, you can use a straight-sided vase, or a large glass mixing bowl.

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