Summer Berry Trifle and Whipped Almond Cream
- Yield servings
Bright berries, almond cream and madeleines are layered high in this showstopping dessert.
Concetta
Ingredients
- Summer Berry Sauce
- 6 cups assorted fresh or frozen berries (strawberries, black berries, raspberries, blueberries)
- 1/2 cup sugar
- 1/4-1/2 cup water (or more depending on tartness of berries)
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- Fresh Sugared Berries
- 1 cup assorted fresh berries (strawberries, black berries, raspberries, blueberries)
- 1/2 cup sugar
- Whipped Almond Cream
- 3 cups heavy whipping cream
- 1/2-3/4 cup sugar
- 1 teaspoon almond extract
- Candied Crunch Almonds
- 1 cup thinly sliced almonds
- 1/4 cup sugar
- Toasted Madeleines
- -- Sugar
- -- Melted butter
Instructions
Layer the following in a large glass bowl:
Summer Berry Sauce:
- In a saucepan, place berries, water and sugar.
- Allow berries to cook down until saucy.
- Add lemon zest and fresh juice.
- Simmer until thick. Chill.
Fresh Sugared Berries:
- Mix together berries and sugar in a bowl.
- Allow to macerate for 15-30 minutes and you will have delicious glossy fruit with amazing juice!
Whipped Almond Cream:
- Whip together until thick and fluffy.
Candied Crunch Almonds
- In a shallow skillet place almonds and sugar. Stir continuously over medium heat until almonds are toasted and covered with melted sugar. Approximately 5 minutes.
Toasted Madeleines:
- Brush lightly with melted butter. Sprinkle on sugar and toast in oven at 350F until slightly golden brown.
—Recipe by Concetta, Concetta's Cafe
