BERRY TRIFLE
Makes: 12 servings
For the pound cake:
8 tablespoons (1 stick) unsalted butter
Cooking spray
1 cup granulated sugar
½ cup whole milk
½ cup sour cream
3 large eggs
2 tablespoons neutral vegetable oil, such as avocado or canola 1 tablespoon vanilla extract 1 teaspoon kosher salt
1 ½ teaspoons baking powder 2 cups all-purpose flour
For the vanilla cream:
2 (about 8-ounce) containers mascarpone cheese
¾ cup sour cream
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
½ teaspoon kosher salt
2 ½ cups cold heavy cream
For the berries and serving:
3 pounds mixed fresh berries, such as blueberries, raspberries, blackberries and/or strawberries 1 large orange
¼ cup runny honey
3 tablespoons granulated sugar 3 tablespoons orange liqueur, such as Grand Marnier or Cointreau (optional)
Fresh edible marigolds or pansies (optional)
Make the cake: 1. Cut
8 tablespoons unsalted butter into 8 pieces and place in a small microwave-safe bowl. Microwave on high until just melted, 20 to 40 seconds. Set aside to cool slightly. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 325 degrees. Line the bottom of an 8-½-by-4-½-inch loaf pan (2 ½ inches high) with parchment paper. Lightly coat the parchment paper and sides of the pan with cooking spray.
2. Place 1 cup granulated sugar, ½ cup whole milk, ½ cup sour cream, 3 large eggs, 2 tablespoons neutral oil, 1 tablespoon vanilla extract and 1 teaspoon kosher salt in a medium bowl and vigorously whisk by hand until combined and creamy, about 1 minute. While whisking constantly, slowly drizzle in the melted butter. Add 1 ½ teaspoons
baking powder and whisk until combined, about 10 seconds. Add 2 cups all-purpose flour and whisk just until the flour is absorbed with no dry streaks or clumps remaining, about 30 seconds. Transfer to the pan and spread into an even layer.
3. Bake until the cake is golden brown, springs back when lightly pressed in the center, and a toothpick inserted in the center comes out mostly clean with just a few crumbs, 50 to 65 minutes.
4. Place the pan on a wire rack and let the cake cool for 15 minutes.
Run an offset spatula or thin knife around the cake, then invert the cake onto the wire rack. Let cool completely.
Make the vanilla cream:
1. Place 2 (about 8-ounce) containers mascarpone cheese,
¾ cup sour cream, 1 (14-ounce) can sweetened condensed milk, 1 tablespoon vanilla extract, and ½ teaspoon kosher salt in the bowl of a stand mixer (or a large bowl if using an electric hand mixer). Beat with the whisk attachment on medium-high speed until just combined.
2. Add 2 ½ cups cold heavy cream and beat on low until combined. Increase the speed to medium-high and beat until thick and fluffy and soft peaks form, 3 to 6 minutes. Cover and refrigerate until ready to assemble the trifle.
Make the macerated berries:
1. Wash and dry 3 pounds mixed berries. If using strawberries, hull and cut in half if smaller or quarters if the fruit is larger. Cut bigger blackberries in half. You should have about 10 cups of fruit. Place in a large bowl.
2. Finely grate the zest of 1 large orange until you have 1 tablespoon. Juice the orange until you have ¼ cup.
3. Add the zest, juice, berries, ¼ cup honey, 3 tablespoons granulated sugar and 3 tablespoons orange liqueur to the berries and mix gently with a large spoon or spatula until combined. Set aside to macerate for 10 minutes.
Assemble the trifle: 1. Cut
the cooled cake crosswise into ¾-inch-thick slices. Cut each slice into 4 pieces crosswise.
2. Transfer ¼ of the vanilla cream to a 9-inch trifle dish (14-cup capacity) or a large glass bowl and spread into an even layer. Arrange
¼ of the cake pieces on top of the cream in an even layer. Top with ¼ of the berries in an even layer.
3. Repeat layering the vanilla cream, cake and berries three more times. Garnish with fresh edible marigolds or pansies if desired. Refrigerate for at least 2 hours or up to overnight before serving. Mascarpone cream substitute: Mascarpone can be substituted with full-fat, room-temperature cream cheese.