Summer Berry Trifle and Whipped Almond Cream

  • Yield: servings


Summer Berry Sauce
6cups assorted fresh or frozen berries (strawberries, black berries, raspberries, blueberries)
1/2cup sugar
1/4-1/2cup water (or more depending on tartness of berries)
2teaspoons lemon zest
1tablespoon fresh lemon juice
Fresh Sugared Berries
1cup assorted fresh berries (strawberries, black berries, raspberries, blueberries)
1/2cup sugar
Whipped Almond Cream
3cups heavy whipping cream
1/2-3/4cup sugar
1teaspoon almond extract
Candied Crunch Almonds
1cup thinly sliced almonds
1/4cup 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

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 461 other followers