Mixed-Berry Trifle

Contributed by Allison Christensen

¼ cup plus 2 TB sugar
¼ cup water
2 pints strawberries, halved or quartered
1 pint blueberries
2 half-pints raspberries
Pastry Cream (recipe follows)
1 cup heavy cream, whipped
1 10 to 12 ounce store-bought pound cake
or 9x5 inch homemade pound cake

1. Make sugar syrup: in small saucepan, combine ¼ cup sugar and the water, and place over medium-high heat. Cook, stirring occasionally, until sugar is completely dissolved, about 3 minutes. Remove.

2. In a medium bowl, combine strawberries, blueberries, and remaining 2 TB sugar; stir to mix well. Set aside 5 to 10 minutes.

3. Remove pastry cream from the refrigerator. Place whipped cream in a medium bowl, and fold in pastry cream until mixture is smooth and combined; set aside. Slice pound cake horizontally into three long slabs; cut each slab into 6 triangles (you should have 18 triangles of the cake). Arrange about a third of the triangles in a single layer, fitting snugly into the bottom of the trifle bowl. Generously brush cake with sugar syrup. Spoon a third of pastry-cream mixture on top, and spread to within ¼ inch of the edge of the edges. Add raspberries to fruit mixture on top of pastry-cream mixture in an even layer. Repeat with remaining ingredients to make two more layers. Cover with plastic wrap and refrigerate until ready to serve. Trifle can be prepared up to 2 hours in advance.