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Red Fruit Trifle (A Gourmet Classic)

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A generous and creamy treat.

The trifle is the ultimate dessert for sharing. Between the texture of the homemade biscuits, the freshness of the fruit, and the sweetness of the condensed milk cream, it is an invitation to indulgence and conviviality.

 

For this 2-litre format, I have chosen a two-step approach: preparing the biscuits and fruit the day before for a quick and calm assembly on the day.

 

This is the secret to fully enjoying your guests company while offering an exceptional artisanal dessert.

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Ingredients (For a 2-litre bowl)

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The Homemade Biscuits (Galettes):

  • 1 cup butter (half butter, half margarine for the perfect texture)

  • 1/2 cup brown sugar (cassonade)

  • 2 eggs

  • 2 1/2 cups flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • Vanilla extract

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The Silky Cream:

  • 500 ml double cream (whipping cream 35%)

  • 1 tin (approx. 300ml) sweetened condensed milk (adjust to your taste)

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The Filling:

  • Approx. 4 to 5 cups frozen mixed berries (blueberries and strawberries)

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Method

  1. The Day Before (Time-Saver):

    • The Biscuits: Cream the butter and sugar, then add eggs and vanilla. Stir in the dry ingredients. Use an ice cream scoop to form balls, press them down slightly, and bake for 10 minutes at 180°C.

    • The Fruit: Take the berries out of the freezer and let them thaw overnight in the fridge.

  2. On the Day:

    • The Purée: Mash the thawed fruit with a potato masher to release all the beautiful juices and create a luscious texture.

    • The Cream: Whip the double cream until stiff peaks form. Gently fold in the sweetened condensed milk using a spatula to keep the mixture light and airy.

  3. The Assembly:

    • In your large glass bowl, place a layer of biscuits at the bottom (break them into pieces if needed).

    • Cover with a generous layer of fruit purée, then a layer of the silky cream.

    • Repeat the layers until the bowl is full.

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Tip: Let it rest in the fridge for a few hours or a day before serving so the biscuits can soak up the fruit juices.

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Finish with a few fresh berries on top for an elegant presentation.

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