Trifle

Ingredients

  • 1-1/2 quarts mixed fresh berries (hull and quarter strawberries), plus extra berries for garnish
  • 3/4 cup plus 1 Tbs. granulated sugar
  • 4 tsp. minced fresh ginger
  • 1 lb. day-old French bread, crusts removed, crumb cut into 1/2 -inch cubes (5 to 6 cups)
  • 1/2 cup Grand Marnier or Cointreau
  • 1-1/2 cups heavy cream
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1.5 tablespoons lemon juice

Preparations

    step 1

    Heat the berries and 3/4 cup of the sugar in a 4-quart saucepan over medium-high heat, stirring occasionally, until they start to release juice but are still whole and intact, about 5 minutes. Stir in the ginger and pour the mixture onto a rimmed baking sheet to cool.

    step 2

    Meanwhile, in a large bowl, toss the bread with 5 Tbs. of the liqueur. In a chilled metal bowl with chilled beaters, whip the cream with the remaining 3 Tbs. liqueur and 1 Tbs. sugar to almost-stiff peaks.

    step 3

    In a 2- to 2-1/2 -quart clear glass bowl, layer in the following order: 1 mounded cup of bread cubes, 1 cup of berries and juices, and 1 cup of whipped cream. Repeat 3 times—you should have 12 layers total. For the final layers, use all the remaining bread, berries (and their juices), and whipped cream.

    step 4

    Cover and refrigerate until the juice has completely softened the bread, at least 4 hours or overnight. Garnish with fresh berries before serving.