Red Berry Trifle (Ina Garten) Recipe

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Red Berry Trifle (Ina Garten)
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  1. Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
  2. Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.
  3. Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.
  4. Plain Pound Cake:
  5. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
  6. Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
  7. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  8. When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
  9. Cognac Cream:
  10. Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
  11. Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
  12. With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)
  13. Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1524.18 Kcal (6381 kJ)
Calories from fat 400.14 Kcal
% Daily Value*
Total Fat 44.46g 68%
Cholesterol 528.47mg 176%
Sodium 1255.35mg 52%
Potassium 834.41mg 18%
Total Carbs 254.24g 85%
Sugars 147.9g 592%
Dietary Fiber 11.9g 48%
Protein 31.66g 63%
Vitamin C 62.6mg 104%
Vitamin A 0.1mg 5%
Iron 5.5mg 31%
Calcium 510.4mg 51%
Amount Per 100 g
Calories 199.03 Kcal (833 kJ)
Calories from fat 52.25 Kcal
% Daily Value*
Total Fat 5.81g 68%
Cholesterol 69.01mg 176%
Sodium 163.92mg 52%
Potassium 108.96mg 18%
Total Carbs 33.2g 85%
Sugars 19.31g 592%
Dietary Fiber 1.55g 48%
Protein 4.13g 63%
Vitamin C 8.2mg 104%
Iron 0.7mg 31%
Calcium 66.6mg 51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.4
  • 41

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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