berry trifle

Very Berry Trifle

A simply elegant way to use Michigan berries.


  • 2/3 cup each raspberries, blueberries, blackberries (or strawberries if in season), rinsed
  • 1/2 cup fresh orange juice and 1 tablespoon zest, finely chopped
  • 1 pint heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 purchased angel food cake, sliced into 1/2-inch slices
  • 4 ounces almonds, sliced
  • 1 teaspoon each of cinnamon and sugar
  • Fresh mint as garnish


In a medium bowl, combine the berries, orange juice and zest. Cover and refrigerate at least 30 minutes to allow the fruit to macerate. Pour the heavy cream and vanilla into a mixer or chilled copper bowl and whip until soft peaks form. In a trifle dish place a layer of the angel food cake. On top of the cake, spoon a layer of the berries, then a layer of whipped cream, then a sprinkle of almonds. Repeat the layering until you reach the top. Refrigerate until ready to serve. Garnish with cinnamon, sugar and fresh mint. Serves six.