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Blackberry Trifle


  • Serves 6-8.


  • 1 (11-oz.) frozen pound cake
  • 2/3 cup blackberry jam or preserves
  • 3 cups blackberries
  • 3 kiwis, peeled and cut into chunks
  • 2 peaches, peeled and cut into chunks
  • 2 cups whole milk
  • 8 egg yolks
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 pint whipping cream
  • 2 Tablespoons powdered sugar
  • Blackberries for garnish


Cut pound cake to cover bottom of trifle bowl. Spread cake with jam (heating jam briefly will make this easier). Place all fruit on top of cake. Heat milk in top of double boiler over medium-low heat until film forms. In separate pan, beat egg yolks with sugar and vanilla and heat until it forms a ribbon. Slowly pour hot milk into the egg mixture, beating constantly. Place mixture in a heavy pan and stir over low heat until the custard coats the back of a spoon. Do not boil. Strain through a fine sieve. Cool custard in a bowl set in ice water. Pour cooled custard over the fruit and refrigerate, covered, for four hours. Whip cream to soft peaks and beat in powdered sugar. Continue beating until stiff. Spread over the trifle and garnish with additional blackberries.

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