Summer Berry Trifle
Why This Recipe Works
Trifles usually look a lot better than they taste because busy cooks simplify the complicated preparation by subbing in pre-made or instant components. In this recipe, we streamline the components so that the entire trifle can be made from scratch in just a few hours. We added a little extra flour to a classic chiffon cake so we could bake it in an 18x13-inch sheet, which bakes and cools much more quickly than the traditional tall chiffon cake, and we prevented our pastry cream from turning runny during assembly by adding 25% more cornstarch than other recipes. Rather than leaving all our berries whole, we mashed 1/3 of them so their juices would help the trifle components meld. A bit of cream sherry, mixed into the whipped cream and drizzled on each layer of cake, pulls the dessert together.