Summer Berry Trifle and Whipped Almond Cream

  • Yield servings

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

concettas_cafe
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:

  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

Comments

Follow

Get every new post delivered to your Inbox.

Join 182 other followers