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 cream 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!

Fresh Berries with Vanilla Yogurt

Today I am sharing with you a very simple twist for your everyday bowl of berries and yogurt. You will not believe that just a little sprinkle of the Nielsen-Massey Madagascar Bourbon Pure Vanilla powder on a plain yogurt will make magic…all of a sudden the berries are covered by an elegant layer of very delicate, aromatic and flavorful yogurt…

This is one of the posts that there is no need for recipe. Plain and simple, just top your fresh berries with yogurt.  Oh, before I continue, when I was approached by Nielsen-Massey Company to try one of their products I picked the vanilla powder since I have never used vanilla in the form of powder. I received a sample of Madagascar Bourbon Vanilla Powder for review and I was not financially compensated for this post, all the opinions are mine based of my experience.

Now, back to the post…the special treat is in how you prepare the yogurt…in this particular post I used homemade non-fat yogurt (which I will share some other time). You can use whatever kind of plain yogurt you wish.

I added a bit of organic sugar and a sprinkle or two of the vanilla powder. I could not believe that just a little bit of the vanilla powder could give such an amazing aroma and yet delicate flavor to the plain yogurt. I hope you get a chance to try.

If you enjoy this simple twist of berries with yogurt you might want to check on Strawberries and Cream, Frozen Berry Yogurt recipes.

Did you know that berries are rich in vitamins, minerals and phytonutrient? The berries are loaded with anthocyanins due to the natural bright colors and flavonoids in the seeds and skin.

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

Yeast-Raised Waffle

These light and crispy waffles are made with yeast. It is true that the recipe requires extra steps but it is so worth the effort, I hope you get to try it!


Have you ever made waffle using yeast? If not, you must give this a try…the texture of these waffles are very different from the ones that use baking powder. They are somehow lighter and crispy. It is hard to describe, once you try it you will know what I am trying to say…

You can server these waffles like the other ones, I choose to drizzle with condensed milk instead of syrup and garnish with fresh raspberries, but fell free to color it the way you like.

This recipe was inspired by a recipe from the food section at the LA Times.


  • 1 teaspoon active dry yeast
  • 1 cup milk
  • ¼ cup butter, melted
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 cup all-purpose flour
  • 1 egg, slightly beaten
  • ⅛ teaspoon baking soda
  • ½ teaspoon vanilla extract
  • Condensed milk
  • Fresh raspberries or any other fruit of your preference


Place ¼ cup warm water in a medium mixing bowl and the sprinkle the yeast on it. Let stand until foamy, about 5 minutes.

When the yeast is all dissolved and foamy, stir in the all the remaining ingredients except for the baking soda. Mix until smooth and no visible flour crumps. Cover the bowl and refrigerate overnight.

Before cooking the waffles, mix in the baking soda. The batter will deflate and will be thin.

Cook the waffles according to the manufacturer’s instructions of your waffle maker. I used my Cusinart Classic waffle Maker.

Serve waffles with fresh berries and drizzled with condensed milk.

If you enjoy this recipe using a waffle maker, you might want to try the Brazilian inspired recipe, Waffle Cheese Bread.

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