Fresh Berries Trifle

Who does not love cake layered with fresh berries, light vanilla custard cream, whipped cream loaded with small pieces of strawberries and topped with a sweet and gooey Italian meringue?

– Why should you try this recipe besides the lovely look of it?

Because each bite of this trifle is packed with deliciousness light cake, light cream custard (legere cream), whipped cream with bits of strawberries, fresh blueberries and strawberries and a hint of gooey meringue. Get the feel of it?

– How difficult is to make this trifle?

It is not difficult, but laborious since there are many components (layers) to it.

The layers are the following: simple vanilla cake, custard cream, whipped cream, Italian meringue, and fresh berries.

And it is true that you can have most of the “layers” coming directly from the store…but nothing will beat the freshness and the deliciousness of homemade one

– What is legere cream?

Please don’t let all these fancy terms intimidate you.  Legere cream is nothing more than a mix of whipped cream with custard cream or cream patisserie if you want to use impressive terms.

– Is there a need to say more? Let’s get to the recipe.


– Chiffon cake

Recipe from HERE.

– Custard cream (Patisserie cream)

  • ½ vanilla bean
  • 150 g milk
  • 3 egg yolks
  • 45 g sugar
  • 18 g cake flour
  • 30 g butter

– Whipped cream

  • 2 cups heavy whipping cream
  • 40 g of sugar
  • ½ teaspoon vanilla extract

– Italian meringue

  • 3 egg whites
  • 145 g sugar
  • ¼ teaspoon cream of tartar
  • Fresh strawberries, part of the strawberries chopped into small pieces.
  • Fresh blueberries


– Chiffon cake

Preheat oven to 350oF

Pour the batter from the recipe HERE into a 9-inch round cake pan.

Bake in bain-marie (water bath).

Turn the oven to 300oF when placing the cake to bake.

Bake for approximately 35 minutes until a wooden inserted into the cake comes out clean.

Remove from the oven and let if cool on a wire rack.

Once it is totally cool, slice the cake horizontally in the middle and set aside.

– Custard cream (Patisserie cream)

In a small pan, pour the milk and add the seed of the vanilla bean and the remaining vanilla pod.

Heat the milk and let it boil.

In the meantime, mix egg yolks, sugar, and cake flour.

Pour the hot milk onto the egg yok mixture, stir well.

Pour the mixture back to the pan and cook under low heat until the mixture thickens, stir constantly.

Remove the cream from the heat and pass through a sieve.

Cover the crem with a plastic film to avoid drying up. Set aside to let it cool.

– Whipped cream

Place the heavy cream into a cold bowl add sugar and vanilla extract.

Using an electric mixer, whip until peaks form.

Set aside in the refrigerator.

– Italian meringue

In a small pot combine the sugar and ⅓ cup water.

Place under medium heat (do not stir) and measure the temperature using a candy thermometer.

Once the temperature reach 116oC (240oF), remove from the heat.

Meanwhile, add the egg whites and cream of tartar together in the bowl of a stand mixer fitted with a whisk attachment Whisk mix until soft peaks form.

Carefully and very slowly drizzle in the hot sugar syrup. At this point increase the speed of the mixer to high and whip until firm peaks form.

– Legere cream

Mix approximately ½ of the shipped cream with the custard cream.

Whipped cream with strawberries

Mix the other ½ whipped cream with the chopped strawberries

– Assembly

In a trifle bowl layer as described below:

cake – legere cream – cake – whipped cream with strawberries – Italian meringue

Decorate with fresh sliced strawberries and blueberries all around the bowl.

Torch the Italian meringue.

And it is ready to go!

– If you enjoy this dessert, you might want to look at these…

Thank you for visiting Color Your Recipes…have a colorful week!

Buttery Almond Crisp Cookies

These thin and crispy almond cookies are perfect for the afternoon tea…just be aware that you will not be able to stop eating it until they are all gone…

Many many years ago I had posted this recipe, and after a lot of thought I decided that it was time to “revive” and revisit the post with some minor updates…mainly changing the measurements parameters…from spoons to weight and using less sugar without affecting the taste of these delicate and yummy cookies.

– Leftover egg whites?

These cookies are the perfect way to use up the leftover egg whites that you have in your refrigerator…

– Why you should make these cookies?

Every bite of this cookie comes with two layers of flavors, a thin buttery citrus layer topped with crispy nutty sliced almonds…and the uneven shape make them even more appealing. I baked these cookies often to give as a gift or take to parties, and always have been well received.

Even if you do not have leftover egg whites I urge you to try it…no special skill or gadgets needed. You just need to be careful, so they do not burn since they are very thin and delicate.

– Can I store them?

Absolutely, just let the cookies cool completely and store them in an air-tight container, and they are good for a couple of weeks.

– Ready to try these amazing cookies?


  • 3 egg whites
  • 45 g sugar
  • 35 g all-purpose flour
  • 20 g butter, melted
  • ¼ teaspoon vanilla extract
  • ½ teaspoon orange or lemon zest
  • Pinch salt
  • 1-1 ½ cup sliced almond


Preheat the oven at 300oF or 275oF if using convection oven.

Mix the sugar with the egg whites until the sugar is dissolved, fold in the sifted all-purposed flour. Mix until the flour is incorporated to the egg whites. Add the salt, vanilla extract and the orange zest. Mix gently and add the melted butter.

Using a spoon, pour half of the batter to a cookie sheet lined with parchment paper or silicone mate and spread the batter throughout the sheet. Repeat the same with the other half batter. Once the batter is thinly spread throughout the sheet gently cover the batter with the sliced almond.

Place the cookie sheet in the oven for 10 minutes and then lower the temperature to 275oF or 250oF if using convection oven and leave it for another 10 minutes. At the end of the 10 minutes turn the oven off and leave the oven door ajar.

Please note that oven temperature varies, so keep an eye while baking, since the layer is very thin it can be burned very easily.

– Care for more Asian inspired recipe? Take a look at these…

Break the pieces randomly and store in an air tight container

Did you know almonds are rich in vitamin E, calcium, magnesium and potassium? Moreover, almond contains healthy unsaturated fats and no cholesterol, making it a great snack. It has been published that almond can reduce cardiovascular disease by reducing LDL (bad cholesterol).

Thank you for visiting Color Your Recipes…have a colorful week!

Almond Paste

If you are a marzipan lover you will definitely try this recipe. The almond paste can be used in so many ways, such as bread, cake, cookies, the options are endless.

I love almond paste or marzipan…when living in Brazil I used to buy “potato balls” or fruit shaped marzipan with the money that my parents would give me for snack and would munch on it on my way home after school.

That might explain my love for marzipan, as each bite of anything with it brings me memories of my childhood.

Almond paste or marzipan, I honestly do not know the difference between the two of them…they are both made with blanched almond and confectioner sugar…because I remember the “potato balls” and fruit shaped candies were called marzipan, I assume that marzipan is used for making candies and almond paste as a filling.

Never mind it’s name…almond paste or marzipan…the recipe for it is very simple and you will be very happy have it handy.


  • 3 cups blanched almonds
  • 3 cups confectioner sugar
  • 2 egg whites
  • 4 teaspoons almond extract


Blanch the almonds by placing the almonds in a bowl. Cover all the almonds with boiling water. Let the almonds sit for 1 to 2 minutes. Drain, and rinse under cold water. Drain and slip the skin off.

Place the blanched almonds in a food processor and pulse until the almonds are ground. Add the egg white, confectioner sugar and the almond extract. Pulse until the mixture is smooth.

Remove the paste and place onto a silicone mat. Split into 4 equally portions. Roll into logs and wrap the logs with a plastic film. Place the wrapped almond paste in an airtight container or freezer bag. Store the almond paste in a freezer until needed.

When you need the almond paste, take the paste out of the freezer and bring it to room temperature.

Next week I will share with you what I did with this almond paste log…

If you like this simple recipe for almond paste, you might enjoy making bread like this Almond Paste Bread or  a cake like Almond Flour Chocolate Cake.

Did you know that adding almond to your diet can help lower LDL-cholesterol and reduce cardiovascular disease? This may be due to high content of the antioxidant Vitamin E found in almonds. Although almond is considered healthy, it contains oxalate which should be avoided in individuals with existing kidney and gallbladder problems.

Thank you for stopping by Color Your Recipes…have a colorful week!