“You Pick the Berry” Trifle August 28, 2015 by Jill Foucre Leave a Comment "You Pick the Berry" Trifle 2015-08-28 11:17:28 Print Trifle 1 pound cake (recipe below) 2 cups vanilla pudding (1 recipe, recipe below) 2 pints berries whipped cream Grand Marnier or orange juice (optional) Basic Pound Cake 1 2/3 cups cake flour or all-purpose flour ½ t. salt 2 sticks butter, softened but still firm 1 ½ cups sugar 5 large eggs, room temperature 1 ½ t. vanilla extract 1 t. lemon zest Vanilla Pudding ½ cup sugar 2 T. cornstarch 1/8 t. salt 2 cups milk 2 egg yolks, slightly beaten 1 T butter 1 t. vanilla Pound Cake Heat oven to 325 degrees. Grease and flour a 9x5 loaf pan. Sift together flour and salt. Place butter in bowl of mixer and beat until smooth, light-colored, and creamy. Gradually add sugar and beat until almost white and very fluffy. Add eggs one at a time, beating after each addition. Add the vanilla and lemon zest. Add the flour in three additions, folding it into the mixture with a rubber spatula until the batter is well mixed. Pour into prepared pan and bake for 1 hour and 10 min. The top will be split and nicely browned and a tester will come out clean. Turn cake out onto cooling rack. Vanilla Pudding In medium saucepan, combine first 3 ingredients. Gradually add milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. In a small bowl, blend about 1/3 of hot mixture into egg yolks. Return to saucepan, blend well. Cook until mixture bubbles, stirring constantly. Remove from heat; add butter and vanilla. Cool. To assemble trifle Cut cake into slices. Brush with Grand Marnier or orange juice, if desired. Cut into cubes. Layer in a glass bowl: ½ cake, ½ pudding, ½ berries, ½ whipped cream, repeat. Variations Lemon Pound Cake and Blueberries Brownies or Chocolate Pound Cake, Chocolate Pudding, Raspberries Ginger Pound Cake and Blackberries Gingerbread, Lemon Curd, Whipped Cream By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/