Summer Berry Trifle and Whipped Almond Cream

  • Yield servings

Bright berries, almond cream and madeleines are layered high in this showstopping dessert.



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


Layer the following in a large glass bowl:

Summer Berry Sauce:

  1. In a saucepan, place berries, water and sugar.
  2. Allow berries to cook down until saucy.
  3. Add lemon zest and fresh juice.
  4. Simmer until thick. Chill.

Fresh Sugared Berries:

  1. Mix together berries and sugar in a bowl.
  2. Allow to macerate for 15-30 minutes and you will have delicious glossy fruit with amazing juice!

Whipped Almond Cream:

  1. Whip together until thick and fluffy.

Candied Crunch Almonds

  1. 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:

  1. Brush lightly with melted butter. Sprinkle on sugar and toast in oven at 350F until slightly golden brown.

—Recipe by Concetta, Concetta's Cafe