Summer berry trifle from Cook's Illustrated Annual Edition 2013 (page 23) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 22, 2019

    I loooove trifle-style desserts. This recipe provides a good set of methods for making the basic trifle components (cake, pastry cream, whipped cream, fruit) but I found the recipe as written to have more fruit relative to everything else than I prefer. It's easy to modify the amount and type of fruit (and the alcohol), however, to suit one's taste - I believe I've cut the fruit quantity 30-50%. I've also bumped up the quantity of whipped cream! The recipe as written makes a big dessert (12-16 servings) - cutting it in half has worked fine. My cake often shrinks a bit as it cools after baking, but its texture has always been good in the trifle. Leftovers weep a bit, but I still find them to be absolutely delicious!! [Cross-post for Annual Edition/Magazine.]

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