No More Wasted Summer Berries with this Seasonal Boozy Berry Trifle

It’s easy to go to the farmer’s market and get seduced by all that gorgeous produce… then get it to your fridge and realize that eating six baskets of berries in three days might cause some serious gastrointestinal distress. The solution: Add booze and share (isn’t it always?) Layered with cake and lemon curd, this British dessert is just sweet enough and looks great on a table, too. Try it—your taste buds and your tummy will thank me.

MORE: From The Chew: No-Bake Summer Berry Cheesecake

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FOR THE TRIFLE

Ingredients

  • 2 pounds mixed fresh berries (raspberries, strawberries, blackberries)
  • 1⁄2 cup sugar

  • 1 package ladyfinger cookies
  • 1 cup raspberry liqueur (such as Chambord; brandy or cognac also work) One 10-ounce jar of lemon curd
  • Mint leaves and extra berries, for garnish

MORE: 5-Minute Patriotic Berry Trifle—No Baking Required!

Directions

  • Hull the strawberries. Rinse and drain the berries and cut the strawberries in half.
  • In a medium-size bowl, mix the fresh berries with sugar.
  • Line a shallow dish with the ladyfingers and splash with raspberry liqueur.

FOR THE WHIPPED CREAM

Ingredients

  • 2 cups chilled heavy cream
  • 1 teaspoon vanilla extract
  • 4 tablespoons confectioners’ sugar

Directions

  • In a chilled bowl, using a handheld or stand mixer on medium speed (and the whisk beater, if it has one), whip the heavy cream and vanilla until it begins to thicken, about 1 minute.
  • Slowly add sugar and continue whipping until soft peaks form, another 2 to 3 minutes.

TO COMBINE:

  • Layer the trifle bowl first with ladyfingers, then lemon curd, then berries, and repeat layering.
  • Top with whipped cream. Garnish with mint and extra berries.
Boozy Berry Trifle
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