Triple Berry Trifle
Orange-dipped ladyfingers, berry sauce and chocolate custard, layered twice and topped with citrus whipped cream.
Ingredients
- 2 packs (about 4 cups) Mixed berries
- 2 packs Fogato lady fingers
- about 4 cups Chocolate custard
- ½ cup Sugar
- ½ pint (1 cup) Heavy whipping cream
- 1 Lemon or lime
- 2 cups Orange juice
- 1 tbsp Cornstarch
- a handful Fresh berries (optional)
- ½ cup Fogato blueberry elderberry compote (optional)
Steps
- Blend the berries with the cornstarch and a third of the sugar into a berry sauce.
- Squeeze in the lemon or lime juice and stir.
- Put the chocolate custard in a bowl.
- Whip the cream with 2 tbsp sugar and the lemon or lime zest until it holds soft peaks.
- Let the berry sauce and custard cool completely.
- Pour the orange juice into a flat-bottomed bowl.
- Dip each ladyfinger in the orange juice for a second, flip, dip the other side, and shake off the extra. Cover the whole bottom of the dish.
- Spread a thin layer of berry sauce over the ladyfingers, then a layer of chocolate custard.
- Repeat the ladyfingers, berry sauce and custard.
- Top it off with the whipped cream and fresh berries, then chill so the ladyfingers soften.
- Eat and enjoy!
From my old family cookbook. A few spoons of Fogato blueberry elderberry compote in the berry sauce makes it deeper and darker. Best made the day before.
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