almond, add 1/4 teaspoon almond extract to the cream in place of some of the vanilla.Served bowl of berry trifle with a spoon ready to eatServed bowl of berry trifle with a spoon ready to eatFor a make-do pantry version, frozen berries can be used in a pinch—thaw them in a colander set over a bowl, pat them as dry as possible, and fold in gently, knowing the trifle will be a bit looser and more marbled. For adults, you can sprinkle a tablespoon or two of orange liqueur or raspberry liqueur over the pound cake cubes before layering, but keep this away from children and clearly label it if you do.Food safety tips: Always keep the heavy cream refrigerated until just before whipping, and don’t leave the finished trifle at room temperature for more than 2 hours (or 1 hour if it’s a very hot day), since it contains dairy and fresh fruit. Wash and dry the berries thoroughly, discarding any that are moldy or overly soft. Store leftovers tightly covered in the refrigerator and enjoy within 1–2 days; if the cream starts to separate or the berries ferment or smell off, discard the rest rather than tasting. If you are serving to someone with egg or dairy allergies, be aware that many store-bought pound cakes contain both; read labels carefully and substitute an appropriate dairy-free cake and whipped topping if needed.
My grandma used to whip this up whenever we had a long weekend gathering. It looks messy but tastes absolutely incredible.
