Desserts | Small Plates to Share

Summer Berry Trifle


  • Whipped Cream:
  • 3-4 cups heavy cream (add more/less depending on size of the trifle dish)
  • 1/3 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • Berry and Ladyfinger Layers:
  • 32 oz. strawberries, sliced
  • 12 oz. blueberries
  • 6 oz. blackberries
  • 6 oz. raspberries
  • 1/3 cup granulated sugar
  • 1 pack of Forno Bonomi Savoiardi Ladyfingers
  • Mint (to garnish)


Time: 25 Minutes
Yield: Varies Depending on Trifle Dish Size
  • In a large bowl, mix together the strawberries, blueberries, blackberries, raspberries, A L’Olivier Vinegar Fruit Vinegar, and granulated sugar. Set the mixture aside for 10-15 minutes to let the berries macerate.
  • Meanwhile, make the whipped cream by combining the heavy cream, powdered sugar, vanilla extract, and salt until the cream reaches stiff peaks.
  • Once you have made the whipped cream and macerated the berries, line the bottom of your trifle dish with ladyfingers. Top with a layer of the fruit mixture. Make sure to pour in some of the fruit juices. Then, add a layer of whipped cream and repeat until you reach the top of the bowl.
  • Garnish with mint and let the trifle chill for 2-4 hours before serving.
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