4th of July Holiday Trifle

Picture courtesy of Martha Stewart .com

I was on Martha Stewart this morning looking at ways to be inspired for the 4th of July . As you know I just made that Fabulous Pound Cake recipe just Wednesday. My family only consist of  three people so cake does not go fast. With Independence around the corner, Wednesday to be exact,  and I will need  to have a dessert for the 4th of July. I went to one of my favorite website to be inspired Martha Stewart.  So I came across this picture to the left and I am going to make my own version of it.

Serves 15 to 20 depending on portion size.

First Make 2 batches of English custard.
4 cups Milk
2 Envelopes English Custard Mix I use Birds
6 Tablespoons Sugar

Whisk together all ingredients listed above in double broiler, I do not have a double broiler so I use a Pyrex bowl over water that is boiling. Be patient and stir often.

When it has come to a thick boil remove from heat and chill in refrigerator. It will look like this.
TIP of The Day: After your custard is complete take the bowl and cover with saran wrap and place wrap directly on Custard so no skin forms.

Red White and Blue Trifle Ingredients:
2 Batches of Custard (directions listed above)
5 cups of Fresh Whipping Cream or 1 large can of Whipping Cream NOT WHIPPED TOPPING.
4 cups Raspberries
4 cups of blueberries
1 pound cake

                                                         Slice pound cake  in ½ inch slices

Place about a 1/4 cup of Custard in bottom of a trifle bowl the prettier the bowl the better.
Next place 1 slice of pound cake on top of Custard.

Cover Custard and Pound Cake with Whipping Cream
Next add about a ½ cup of Raspberries on top of Whipping Cream

Cover Whipping Cream and Raspberries with Custard. Add 3 slices of pound cake on top of custard.

Cover Custard and pound cake with Whipping Cream
Next add about a cup of Blueberries on top of Whipping Cream. You will see raspberries to right because I have not had the opportunity to make, however I made a trifle with just raspberries last year.

Cover Whipping Cream and Blueberries with Custard. Add 7 slices of pound cake on top of custard.

Cover Custard and pound cake with Whipping Cream

Next add about a cup of Raspberries on top of Whipping Cream

Cover Whipping Cream and Raspberries with Custard .Add 4 slices of pound cake on top of custard.

Cover Custard and pound cake with Whipping Cream

Courtesy of Martha Stewart.com

Garnish the middle only with Raspberries and blueberries like picture at Martha Stewart dot com
Let sit in refrigerator for 2 hours. Then Serve.


If you are looking for more great Red White and Blue Desserts go check it out at Martha Stewart.com