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Fresh Berry Trifle

This Week's Featured Recipe

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Rating: 3.8/5 (8 votes cast)

This week's recipe by:
Tammy McAfee
Culinary Resource Coordinator at Central Market Poulsbo

Serve With:

This is the perfect dessert for your 4th of July barbecue! Try Obsidian blackberries in this dish. They’re our favorite blackberries and they’re on Big Board Buys this week.

Kitchen Tips:

Use a variety of berries for a nice mix of flavors, textures and colors. Focus on strawberries and blueberries to give the dish a more patriotic look for Independence Day.


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Make pudding according to package directions with the milk. Add lemon zest. Place in refrigerator to set.
Wash, hull and slice strawberries. Rinse remaining berries (leave whole). Place all berries in a large bowl. Sprinkle with sugar. Segment the oranges over the bowl of berries to capture the juice. Add Grand Marnier, if using. Add lemon juice and stir to combine, lightly mashing fruit.
Add a quarter of the whipped cream and stir to combine. Fold in the remaining whipped cream a third at a time.
Cut pound cake into cubes and place a third of the cubes on the bottom of a 3-quart trifle dish. Cover with a third of the fruit, then a third of the pudding mixture. Repeat layers two more times. Sprinkle the toasted almonds over the last layer. Refrigerate for an hour before serving.

Recipe from Central Market Poulsbo - Culinary Resource Center
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