Easy Berry Trifle made with Organic Valley

Dessert, Snacks | September 28, 2022

Check out this recipe for an easy and delicious Berry Trifle featuring Organic Valley dairy products!



  1. In a medium heat-proof bowl, whisk the egg yolks until completely smooth.
  2. In a medium saucepan, whisk together 13 cup of the sugar, the cornstarch, and salt. Whisk in the milk. Place the saucepan over medium heat and cook, whisking constantly, until the milk starts to simmer, 5 to 8 minutes. Remove saucepan from the heat.
  3. Ladle about 12 cup of the hot milk mixture into the egg yolks in a thin stream while whisking to keep the eggs from curdling. Pour the milk-egg mixture back into the saucepan and whisk to combine.
  4. Place the saucepan over medium-low heat and cook, stirring with a rubber spatula, until the pudding starts to bubble and thickens, 1 to 2 minutes. Remove from the heat and stir in the butter pieces, 1 teaspoon of vanilla extract, and the almond extract.
  5. Pour the pudding into a bowl (if some of the eggs have curdled in the pudding, strain it through a mesh strainer). Cover the pudding with plastic wrap, placing wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours or up to 2 days (the pudding will thicken as it cools).
  6. Place half of the cake pieces in the bottom of a trifle dish or divide among six 12-ounce glasses. Top with half of the pudding, half of the strawberries and half of the raspberries. Repeat layers with the remaining ingredients. Cover and refrigerate for at least 4 hours or up to 1 day.
  7. Shortly before serving, make the whipped cream: In a large bowl, combine the whipping cream, the remaining 1 tablespoon sugar, and remaining 1 teaspoon vanilla extract. Using a stand mixer or handheld electric beater, beat until medium peaks form (peaks slightly fall over). Dollop the whipped cream over the trifle and sprinkle with sliced almonds.
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