English Trifle to Die For

Ingredients and Weight:

• 1 package (12 oz) ladyfingers
• 1 quart fresh strawberries, hulled and sliced
• 1 pint fresh blueberries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup heavy cream, whipped
• 1 cup cold milk
• 1/2 cup raspberry jam
• 1/4 cup chopped toasted almonds

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a small saucepan, combine strawberries, blueberries, sugar, cornstarch, and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until thickened. Remove from heat and let cool slightly.
2. In a trifle dish or large clear glass bowl, layer ladyfingers, half of the fruit mixture, half of the whipped cream, and half of the milk.
3. Repeat layers, ending with whipped cream.
4. Spread raspberry jam over the whipped cream and sprinkle with toasted almonds.
5. Refrigerate for at least 4 hours, or overnight, before serving.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15g
• Saturated Fat: 8g
• Sodium: 140mg
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 30g
• Protein: 6g

Dish Characteristics:

• Rich and creamy
• Sweet and tart
• Refreshing and elegant
• Perfect for a special occasion

User Comments:

• "This trifle was absolutely delicious! The combination of fruit and cream was perfect."
• "I love the way the ladyfingers soaked up the fruit juice and became so soft."
• "This was the easiest trifle I've ever made, and it turned out so well!"
• "My guests raved about this dessert. It was a real showstopper."
• "This is the perfect dessert for a summer party or any special occasion."

Special Precautions and Tips:

• Make sure to use fresh, ripe strawberries and blueberries for the best flavor.
• If you don't have raspberry jam, you can use your favorite fruit preserves or marmalade.
• You can also use frozen fruit for this recipe. Just thaw it completely before using.
• This trifle can be made ahead of time and refrigerated for up to 24 hours. Just let it come to room temperature for about 30 minutes before serving.