World’s Easiest Trifle
The Nitty Gritty:
What better way to showcase in-season berries?- Level: 1
- Prep Time: 10 minutes
- Yields: 4 servings
- Tags: dessert
The Humble Gourmand’s Julia Swenson is preparing all kinds of berry-related goodness to share with you this season, but for now, satisfy your craving for tart, sweet berries with this recipe — it just might be the easiest summer dessert on the planet.
Ingredients:
- 2 cups heavy cream
- 2 Tbsp. sugar
- 1 cup strawberries, sliced
- 1 cup raspberries
- 1 ½ cups blueberries
Instructions:
Carefully rinse and drain the berries.
Whip the heavy cream with the sugar in a stand mixer fitted with the whisk attachment, or with handheld electric beaters. Watch it carefully -- you want a nice, smooth texture, not butter!
Layer the whipped cream with the berries in short drinking glasses. Serve immediately.
If you happen to have pound cake lying around, you can crumble that up and layer it in, too.
You may have extra berries and cream left over -- keep 'em in the fridge for breakfast the next day!
Comments
By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter, food freelancer, and studies at L’Academie de Cuisine. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
The Humble Gourmand encourages users to comment on any and all of its features, but reserves the right to remove any material deemed inappropriate.
escott
June 9 11:22 a.m. 1I can vouch for this one, Alison made it for me a few weeks ago and it was fantastic!