Trifle

Trifle is a very easy dessert to pull together once you've assembled the different components, and is especially delicious on a hot summer's day. We've been getting a lot of perfectly ripened berries at the grocery store lately, and I thought this trifle would be a wonderful way to showcase the sweet bounty of the summer. You can certainly use any combination of fruit that you'd like. I tried to stay with red berries because the alternating red and white layers look gorgeous in a glass dish. This recipe makes enough for 3 large servings of trifle - adapt it to make as many as you'd like. Enjoy!

Here's the recipe:

• 1/2 cup of strawberries, sliced
• 3 tbsp sugar (more if fruit is tart)
• Angel's Food cake (as necessary)
• 2 pints of raspberries
• 1 cup heavy whipping cream

1. Take strawberries and dust with 2 tbsp of sugar in a bowl. Mix together and set aside to macerate.

2. Take 1/3 of a pint of raspberries and heat in a small saucepan for about 5 minutes until a thickened, slightly jammy syrup has formed. Add sugar if necessary. Set aside. 

3. Take 1 cup of heavy whipping cream and beat with 1 tbsp of sugar until whipped cream forms (about 2-3 minutes). Set aside. 

3. Gather 3 glasses - wineglasses work well for this desert - and cut a 1/2" thick slice of angel's food cake to place in the bottom of each glass. 

4. Divide the raspberry jam among the three glasses of trifle, and spread over the cake. 

5. Arrange strawberry slices on top of the jam. Add raspberries along the edges. 

6. Spread ~1/6 of the whipping cream over the fruit and flatten with a spoon. Make sure to keep the sides of the glass clean above this layer.

7. Continues building layers with one more slice of cake, strawberries, raspberries, and whipped cream. 

8. Chill in the refrigerator for at least 2 hours before serving. Enjoy!