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Mixed Berry Trifle

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Mixed Berry Trifle
Chocolatier Archives

Note: Although our archives clearly state Chocolatier magazine as the source
of this recipe, we must admit that we have our doubts. This is definitely not
their usual format.
As we have not been able to find the recipe in the Epicurious online archives,
we cannot verify that it is theirs either. Mea culpa. Whatever the source, rest
assured that this is an excellent recipe, and a marvelous summer dessert.

Pan di Spagna:
4 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1 teaspoon grated orange zest
3/4 cup sugar, divided
1/8 teaspoon salt
1 cup flour

Orange Pastry Cream:
2 cups milk
3 tablespoons cornstarch
6 large egg yolks
1/8 teaspoon salt
1 cup sugar
2 teaspoons grated orange zest
2 teaspoons vanilla extract
1/4 cup Cointreau
1 cup heavy cream, whipped to soft mounds

Mixed Berry Soaking Syrup:
a 12-ounce bag frozen mixed berries, thawed
3/4 cup sugar
1/4 cup orange juice
1/2 cup water
2 tablespoons Galliano liqueur
1/4 cup Chambord

1 cup raspberries
1 cup blackberries (reserve 5 for garnish)
1/4 cup red currants (garnish)

Position rack in center of oven and preheat oven to 350 degrees F. Lightly butter bottom and side of a 9-by-2-inch round cake pan. Line bottom with
a circle of baking parchment. Dust sides of pan with flour, shaking out the
excess. Set aside.
In the 4 1/2-quart bowl of heavy-duty mixer using wire whip attachment
beat the egg yolks, vanilla and orange zest with 1/3 cup sugar at medium-
high speed for 5 minutes or until pale yellow. In another 4 1/2-quart bowl
using clean wire whip attachment, beat whites and salt at medium speed
until soft peaks form. Increase speed to medium-high, gradually add the
remaining sugar and beat for another 20 seconds until shiny and stiff.
Using a rubber spatula fold 1 cup whites into yolk mixture to lighten it.
Gently fold in remaining whites. Sift 1/3 of the flour over combined egg
mixture and, using a large rubber spatula, gently fold in flour, making sure
to bring spatula near bottom of bowl. Repeat with remaining flour. Scrape
batter into prepared pan and spread evenly with a spatula. Bake cake 30
to 35 minutes until it has pulled away from side of pan. Run small knife
around side of pan to loosen and immediately invert onto a wire rack and
remove pan. Cool cake completely.
For the pastry cream: In a medium bowl with hand-held wire whisk, stir together 1/4 cup milk and cornstarch until smooth. Add egg yolks and salt
and beat until thoroughly blended.
In a heavy medium nonreactive saucepan combine remaining 1 3/4 cups
milk, sugar and orange zest. Cook over medium heat, stirring occasionally,
until small bubbles form around side of the pan, gradually whisk 1 cup hot
milk into the egg mixture until blended. Pour this mixture back into sauce-pan. Continue cooking over medium heat, whisking constantly, until the mixture starts to form bubbles. Continue whisking and boil mixture one
minute. Remove pan from heat and pour into medium stainless steel bowl.
Whisk in vanilla and Cointreau. Cover surface of pastry cream with plastic wrap. Refrigerate until well-chilled, about 4 hours or overnight.
For the soaking syrup: In a food processor fitted with steel blade, process mixed berries, 1/2 cup sugar and orange juice for 60 seconds, until mixture
is smooth and sugar is dissolved. Strain the purée through a fine mesh
strainer into bowl. Remove 1/4 cup of purée and set aside for garnish.
In a small saucepan combine the remaining 1/4 cup sugar with water and
bring to boil. Remove pan from heat and add to mixed berry purée. Stir in
the Galliano and Chambord. Cover and refrigerate until ready to assemble
the trifle.
Using a whisk incorporate whipped cream into the chilled orange pastry cream. Carefully peel paper off the pan di Spagna. Using a long serrated
knife vertically slice cake into 1/2-inch-thick slices. Lay slices of pan di
Spagna side-by-side, cut side down, on clean work surface. Using a pastry brush moisten the cake slices with half of the berry syrup. Using a long, flexible cake spatula, carefully turn slices over. Moisten other side of cake slices with remaining syrup.
Scrape 1/3 of orange pastry cream into bottom of straight-sided 3-quart
clear glass bowl. Sprinkle with one-half each of the raspberries and
blackberries. Arrange one layer of soaked cake slices on top of pastry
cream and berries. Scrape another third of orange pastry cream over
top and sprinkle with the remaining berries. Cover with the remaining
pastry cream and smooth with back of a spoon. Cover with plastic wrap
and refrigerate trifle at least 4 hours before serving.
When ready to serve, using a teaspoon, splatter the top of the trifle with
the reserved mixed berry purée, and garnish with reserved blackberries
and red currants. Serves 12.

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