I have to admit I was a little nervous about this one. I think I just have this habit of psyching myself out whenever I take a dish somewhere that is going to be eaten by a lot of people. I made some changes to the custard recipe I was following so that is what made me jittery. But it turned out really well and was very tasty.

Trifles are generally very easy to make and this was no exception. You can make it even easier and just use a vanilla instant pudding instead of an actual custard but I wanted to dress it up a bit.

Ingredients

1 box white cake prepared according to package instructions (I just made it in a 9x13)

8 egg yolks

4 tablespoons granulated sugar

4 teaspoons corn starch

1 cup whole milk

1 cup heavy cream

1 tablespoon vanilla extract

1/3 cup plain greek yogurt

3 cups whipping cream, whipped to stiff peaks and sweetened (I like to use a little vanilla extract and a couple handfuls of granulated sugar)

2 cups fresh or frozen berries

2 tablespoons granulated sugar

Preparation Instructions

To make the custard:

Whisk together the egg yolks, sugar and corn starch until thick and light in color.

In a large saucepan over medium heat, heat the milk and heavy cream almost to a boil.

While whisking, gradually add the milk and cream mixture to the egg mixture. Once combined, pour back into the saucepan and cook and stir over medium low heat until thick.

Remove from heat and add the vanilla extract. Pour into a bowl and place plastic wrap directly on the top of the pudding so that it doesn’t form a skin. Chill at least 2 hours.

Once chilled, fold in the yogurt.

To assemble the trifle:

Place a layer of cut up cake in the bottom of a trifle dish or deep glass bowl, or you can cut out two circles of cake, just the size of your dish and place one layer in the bottom, layer 1 cup berries over the cake, then half the custard, then half the whipped cream. Repeat layers again and top with extra berries.