Summer Berry Trifle

Name: Summer Berry Trifle
Yield: Serves 12 to 16
Ingredients: 3 1/2 cups, whole milk; 1 cup (7 ounces/198 grams), sugar; 6 tablespoons, cornstarch; Pinch, salt; 5 large, egg yolks (reserve whites for cake); 4 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 4 teaspoons, vanilla extract; 1 1/3 cups (5 1/3 ounces/151 grams), cake flour; 3/4 cup (5 1/4 ounces/149 grams), sugar; 1 1/2 teaspoons, baking powder; 1/4 teaspoon, salt; 1/3 cup, vegetable oil; 1/4 cup, water; 1 , large egg; 2 teaspoons, vanilla extract; 5 , large egg whites (reserved from pastry cream); 1/4 teaspoon, cream of tartar; 1 1/2 pounds (680 grams), strawberries, hulled and cut into 1/2-inch pieces (4 cups), reserving 3 halved for garnish; 12 ounces (340 grams/2 1/3 cups), blackberries, large berries halved crosswise, reserving 3 whole for garnish; 12 ounces (340 grams/2 1/3 cups), raspberries, reserving 3 for garnish; 1/4 cup (1 3/4 ounce/50 grams), sugar; 1/2 teaspoon, cornstarch; Pinch, salt; 1 cup, heavy cream; 1 tablespoon, sugar; 1 tablespoon plus 1/2 cup cream, sherry

Desserts or Baked Goods
Fruit
Cakes
Fruit Desserts

By Andrea Geary ･ Appears in Cook's Illustrated July/August 2013, America's Test Kitchen TV

To perfect this English classic, we’d need to ensure that the flavors and textures of each layer melded together—but without the whole thing turning to mush.

SERVES 12 to 16

TIME 2 hours, plus 8 hours chilling and 30 minutes cooling

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