This is the 4th dessert I’m posting in 4 days (cupcakes, cheesecakes and ice cream cake). My blog is definitely on sugar high more than the people eating them, because they were made at 4 different times and most of them were given away (thankfully!!). I actually have another dessert coming up on the blog later today. I think I will have to stop thinking about desserts and sugar for a while now — so for today I have these delicious summer berry trifles.
Today’s dessert is a great make ahead dish that is perfect to serve at summer parties. With the berry season in full swing, this is a great dessert to put them to use.
Cooking the berries with corn starch and sugar thickens it a little bit, so the berry layer doesn’t run down and make the other layers soggy. No sugar added frozen berries are a great alternate to fresh berries making this dish convenient to make anytime of the year.
For the pastry cream layer, I found an eggless recipe on Aparna’s blog and it worked like a charm. It is super simple to make and there is no need to fumble with cooking egg yolks involved with making traditional pastry cream.
Both the layers can be made ahead of time and refrigerated until ready to assemble. Good quality pound cakes are available in most of the grocery stores, but if you have the time, then home made pound cake will be even more delicious here.